Rigatoni al forno

Rigatoni al forno

Ingredients for 8 portions

• 2 tbsp olive oil
• 300g ground beef
• 6 tbsp tomato paste
• 400ml vegetable broth
• 400ml cream
• 2 tbsp butter, cold
• 2 tbsp Parmesan, freshly grated
• salt
• cayenne pepper
• 800g Rigatoni
• 300g cooked ham
• 400g Edam cheese, grated

Nutritional values ​​per serving

• kcal 739
• protein 39.24g
• fat 45.28g
• carbohydrate 44.01g

Preparation

• Working time about 20 minutes
• Cooking/baking time approx. 50 minutes
• Total time about 1 hour 10 minutes

For the sauce, heat the olive oil in a saucepan. Add the ground beef and stir-fry until brown and crumbly. Stir in 1 tbsp tomato paste and roast briefly. Deglaze with the vegetable broth, add the cream and bring to the boil. Stir in the remaining tomato paste and let the sauce simmer for at least 30 minutes. Then melt the butter in it and season the sauce with salt, cayenne pepper and parmesan.

Cook the rigatoni in plenty of salted water according to the instructions on the packet until al dente, stirring occasionally. Pour into a colander and drain, then return to the pot.

Cut the ham into strips 1/2 to 1 cm wide. Add the sauce to the rigatoni and heat everything up. Stir in the ham strips and heat through briefly.

Preheat the oven to 180°C. Place the pasta mixture in a large casserole dish or divide evenly among four small ovenproof dishes. Sprinkle the grated Edam on top. Bake on the middle shelf until the cheese is golden.