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🍽️ Sicilian Baked Anelletti

1102 kcal · 30 min · 4 servings

Ingredients

• Eggplants 1 pc.
• Salt pinch
• Onions, yellow 1 pc.
• Carrots 1 pc.
• Garlic cloves 1 pc.
• Olive oil 4 tbsp
• Ground beef 200 g
• Cherry tomato sauce 400 g
• Beef broth 200 ml
• Butter 30 g
• Wheat flour, Type 405 30 g
• Milk 400 ml
• Pepper, black ground pinch
• Nutmeg, ground pinch
• Parmesan 100 g
• Frying oil 400 ml
• Mozzarella 100 g
• Anellini 600 g

Instructions

1. 1. Wash the eggplant thoroughly and remove the ends. Cut the vegetable into coarse cubes. Sprinkle generously with salt and place them in a colander to drain. Cut the onion in half, peel it, and dice it finely. Peel the carrot, remove the ends, and dice it finely as well. Peel the garlic and slice it into thin pieces.
2. 2. Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the prepared vegetables in it for about 2 minutes. Add the minced meat and fry it for 3 to 4 minutes. Pour in the tomato sauce and 100 milliliters of beef broth. Let the mixture simmer gently for about 15 minutes over low heat.
3. 3. Melt butter in a pot for the béchamel sauce. Add flour and let it sweat briefly. Deglaze with milk and 100 milliliters of broth. Stir regularly and let the sauce simmer for 10 to 12 minutes. Season with salt, pepper, and nutmeg. Grate the Parmesan finely.
4. 4. Heat oil in a pot over medium to high heat. Take the eggplant cubes from the colander and dry them on kitchen paper. Fry the cubes in the pot for 4 to 5 minutes. Remove the eggplants and place them on kitchen paper to drain.
5. 5. Bring about 5 liters of salted water to a boil in a pot with a lid. Preheat the oven to 180 degrees Celsius (top and bottom heat). Drain the mozzarella in a colander and tear it into coarse pieces with your hands. Cook the anelletti in the boiling salted water for about 3 minutes until al dente. Drain the pasta and let it drip dry.
6. 6. Grease a baking dish with 2 tablespoons of olive oil. Mix the anelletti into the tomato sauce. Spread half of the pasta in the dish. Layer the eggplant cubes, half of the mozzarella, and the Parmesan on top. Add the remaining pasta. Cover everything with the remaining mozzarella, the remaining Parmesan, and finally the béchamel sauce. Bake the anelletti al forno for about 30 minutes in the oven. Serve the dish hot.

Nutrition per serving

• kcal: 1102
• Protein: 53 g · Fett/Fat: 58 g · Carbs: 99 g