Anelletti Al Forno
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
55 mins
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Servings
6
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Calories
525 kcal
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Course
Main Course
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Cuisine
Italian
Anelletti Al Forno
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A simple, delicious baked pasta dish is always a winnner. Discover the meaty, tasty delights of Anelletti Al Forno. Baked pasta rings in a rich meat ragù.
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Ingredients
For the Sauce (Ragù)
- 2 tbsp olive oil
- 1 onion (small) (finely chopped)
- 1 sage (small bunch)
- 2 garlic cloves (peeled & chopped)
- ½ lb ground beef (250g)
- ½ lb ground pork (250g)
- 1 cup red wine (dry)
- 1 can tomato polpa (12oz/400g)(or tomato pasatta)
- salt & pepper
Other ingredients
- 1 packet Anellini pasta rings (17.6oz/500g)
- 10 oz Firm mozzarella cheese (300g) (cut into small cubes)
- 5 oz Pecorino Romano cheese (150g) (finely grated)
- extra virgin olive oil
Instructions
- To make the Ragù Sauce
- In a large saucepan over a moderate heat, fry the onion and sage for 3-4 minutes until the onions are soft. Add the garlic and fry for 1-2 minutes before adding the ground beef and pork. Fry for 3-4 minutes until browned then pour in the red wine.
- Let this sizzle for 1minute to burn off the alcohol before adding the tomato. Fill the tomato can TWICE with water and pour into the sauce. Season generously with salt & pepper.
- Bring to a simmer and then reduce the heat to let the sauce simmer gently, uncovered for 30 minutes. Once cooked, fish out the sage and discard.
- Preheat oven to 350ºF/180ºC
- Cook the pasta in plenty of boiling salted water MINUS 3 minutes from the packet instructions. Take out a couple of cups of pasta water then drain the anellini rings and stir into the tomato sauce. Add about 1 cup pasta water to the mixture - the pasta will continue to soak up the liquid during cooking.
- Spread the pasta mixture into a large ovenproof dish. Arrange all the cubed mozzarella over the pasta and then sprinkle over the pecorino.Drizzle over a little olive oil, then pop into the oven and bake, uncovered, for 25 minutes or until the surface is nicely browned.Serve hot!
Notes
- To freeze for later, stop at the stage when you've added the cubed mozzarella and pecorino. Wrap the dish in foil or plastic and freeze.
- To cook from frozen:
- Remove any plastic and cover with foil.
- You may want to pour a little stock or water into the sides of the dish as the pasta may get a little dry during cooking (those pasta rings will continue to soak up moisture!).
- Place in a 350ºF/180ºC preheated oven and bake for 30 minutes. Remove the foil and bake for a further 20-30 minutes. Until the pasta is cooked through and browned on top.
- 350ºF/180ºC preheated oven and bake for 30 minutes. Remove the foil and bake for a further 20-30 minutes. Until the pasta is cooked through and browned on top.
Nutrition Information
Show Details
Calories
525kcal
(26%)
Carbohydrates
8g
(3%)
Protein
32g
(64%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Cholesterol
116mg
(39%)
Sodium
727mg
(30%)
Potassium
473mg
(14%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
498IU
(10%)
Vitamin C
8mg
(9%)
Calcium
533mg
(53%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 8g | 3% |
| Protein | 32g | 64% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 116mg | 39% |
| Sodium | 727mg | 30% |
| Potassium | 473mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 498IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 533mg | 53% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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