Mozzarella baked rigatoni This oven speciality transforms your gratin dish into a "flying carpet" – when enjoying it, you will feel like you are somewhere between Salerno und Naples!
INGREDIENTS500 g rigatoni
8 hard-boiled eggs
800 g minced meat, mixed or veal
2 tbsp olive oil
600 g mozzarella
800 ml unseasoned tomato juice
1 l tomato paste
400 g mushrooms
Freshly ground black pepper
1 clove garlic
Finely chopped leaves from
2 sprigs each of thyme and parsley
HOW TO MAKE IT
- Preheat the oven to 350° F
- For the sauce, fry the minced meat in olive oil in a non-stick pan and subsequently season with salt and pepper. Peel and crush a clove of garlic and mix in, continue to fry.
- Pour the tomato paste and tomato juice over the minced meat, add the finely chopped herbs and simmer gently for 30 min. In the meantime, clean and quarter the mushrooms, add to the tomato sauce and simmer for a further 10 minutes. Stir regularly!
- Cook the pasta in accordance with the packaging instructions until al dente. Cut the mozzarella and hard boiled eggs into cubes. Mix the pasta, mozzarella and egg cubes together with the minced meat sauce and put into a large gratin dish. Place this in the middle rack of the hot oven (fan-assisted) and bake for around 25 minutes until golden brown.