Description
I present to You a savory cake of pasta "Rigatoni" with a meaty tomato sauce, with two vidamia cheese, Parmesan and mozzarella cheese. RIGATONI- (it. rigatoni). Short of length 4 cm and cross-section of 6-7 mm, Italian pasta, which made us reminiscent of the so-called "horns", not curved, but straight and of a more delicate test.
Ingredients
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Pasta
450 g
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Olive oil
2 Tbsp
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Minced meat
500 g
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Garlic
2 tooth
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Tomato
800 g
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Parmesan
250 g
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Mozzarella
250 g
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Salt
-
Black pepper
0.25 tsp
Cooking
Preheat the oven to 200 degrees. Take a large saucepan with water, bring to boil. Add salt, pasta and boil before sex preparedness. Drain water, rinse pasta in cold water, and strain. Toss pasta with 1 tablespoon of olive oil. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef. Sauté until brown, about 10 minutes. Add the garlic, 1 teaspoon salt, and pepper. Cook for 2 minutes more.
Twisted add tomatoes and simmer for about 20 minutes.
The form of split 24 cm grease with butter. Mix the pasta with grated Parmesan cheese. Tightly place the shaped pasta like in the photo.
Put 2 cups of meat sauce over the pasta, push the meat into the holes of the pasta. The rest of the sauce put on top of pasta. Bake for 15 minutes.
Remove the cake from the oven. Sprinkle with grated mozzarella cheese and return to oven. Bake until Golden brown, 10 to 15 minutes more. The finished cake needs to stand for 15 minutes. Then carefully run a knife around the edge of the form to remove the cake. Serve! Bon appetit!
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