Baked pasta with ragù and peas

Baked pasta with ragu and peas – a comforting and flavorful recipe, perfect for a family dinner or to impress friends. This recipe not only combines the delicious flavors of the ingredients but also offers a satisfying culinary experience. Additionally, it is a dish that is easy to adapt and personalize, making it a quick favorite in your kitchen.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 4-6

A bit of history:
Baked pasta has a long tradition in world cuisine, often associated with festive meals or moments spent with loved ones. This recipe draws inspiration from classic meat and sauce dishes, transforming simple pasta into a true feast. Whether you prepare it for a special occasion or a daily dinner, this ragu and pea pasta will surely bring smiles to the faces of those who taste it.

Ingredients:

For the ragu:
- 300 g minced meat (beef, pork, or a mix)
- 1 medium onion, finely chopped
- 150 g carrot and celery, grated or finely chopped
- 1 glass of white wine (about 150 ml)
- 300 ml tomato paste
- 150 g peas (fresh or frozen)
- Fresh basil, finely chopped
- Salt and pepper, to taste
- Olive oil for sautéing

For the béchamel sauce:
- 70 g butter
- 60 g flour
- 600 ml milk
- Ground nutmeg, to taste
- Salt, to taste

For the pasta:
- 500 g pasta (preferably penne or fusilli)
- 2 boiled eggs, finely chopped
- 200 g mozzarella, diced
- 50 g grated parmesan, for decoration

Step by step:

1. Preparing the ragu:
In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the grated carrot and celery, stirring occasionally. Season with salt and pepper to enhance the flavors.

2. Add the minced meat to the skillet, stirring well until it changes color. This step is essential for achieving a tender texture and rich flavor. Let it sauté for about 5-7 minutes.

3. Pour the white wine over the meat and let it simmer over medium heat until the alcohol evaporates, about 5 minutes. This step will add a complexity of flavors to your ragu.

4. After the wine evaporates, add the tomato paste and chopped basil. Let the mixture simmer on low heat for 45 minutes. In the last 15 minutes, incorporate the peas. This ingredient will add a contrast of texture and a splash of color.

2. Preparing the béchamel sauce:
In a separate pot, melt the butter over medium heat. Once the butter has melted, add the flour and mix well, allowing it to cook for 1-2 minutes. This process will help achieve a creamier sauce.

3. Start adding the milk gradually, continuously stirring with a whisk to prevent lumps from forming. Keep stirring until the sauce thickens, about 5-7 minutes. Finally, add salt and a pinch of nutmeg for extra flavor.

3. Boiling the pasta:
Boil the pasta according to the package instructions until al dente. After boiling, drain it and add it to the meat ragu, mixing well to combine the flavors.

4. Assembly:
Preheat the oven to 180°C. In a greased baking dish, place a layer of pasta (about 1/3 of the amount). Cover with a layer of béchamel sauce, followed by the chopped boiled eggs and diced mozzarella. Continue with another layer of pasta, béchamel, and mozzarella.

5. Finish with a final layer of pasta, the remaining béchamel sauce, mozzarella, and sprinkle grated parmesan on top. This layer will become crispy and delicious in the oven.

5. Baking:
Place the dish in the preheated oven and bake for about 45 minutes, or until the surface is golden and nicely browned.

Serving:
Let the pasta cool for a few minutes before portioning. This step will help set the layers. You can serve it with a fresh green salad and a light white wine that will perfectly complement the intense flavors of the ragu and béchamel sauce.

Helpful tips:
- If you want to add extra flavor, you can use lamb meat or a combination of minced meat, such as pork and beef.
- Instead of mozzarella, you can experiment with goat cheese or feta cheese for a different taste.
- The ragu can be prepared a day in advance and stored in the refrigerator, which will enhance the flavors.
- If you prefer, you can add vegetables like zucchini or bell peppers to make the dish even healthier.

Frequently asked questions:
- Can I use whole grain pasta? Yes, using whole grain pasta will add extra fiber and nutrients.
- How can I store leftovers? You can store the pasta in the refrigerator in an airtight container for 3-4 days.
- Can I freeze this pasta? Yes, you can freeze individual portions, and when you want to serve them, you can thaw and bake directly from the freezer, extending the baking time.

Nutritional benefits:
This baked pasta recipe with ragu and peas is an excellent source of protein due to the meat and cheeses, while also providing carbohydrates from the pasta for an energy boost. Peas add fiber and essential vitamins, and the béchamel sauce enriches the dish with calcium.

I hope you try this delicious baked pasta recipe with ragu and peas! Share your impressions with me and feel free to experiment with the ingredients to create your favorite version. Enjoy your meal!

 Ingredients: 500 g pasta, 150 g peas, 2 boiled eggs, parmesan, 200 g mozzarella. Ragu: 300 g minced meat, 1 onion, 150 g grated carrot and celery, 1 glass of white wine, 300 ml tomato paste, basil, salt, pepper, olive oil. Béchamel sauce: 70 g butter, 60 g flour, 600 ml milk, ground nutmeg.

 Tags:  oven paste delaco