Baked Candele with mushrooms
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Unrated
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Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
6
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Calories
489 kcal
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Course
Main Course
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Cuisine
Italian
Baked Candele with mushrooms
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This baked raw pasta recipe allows the pasta to really absorb the flavours of the sauce and the result is divine!
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Ingredients
- 500 g candele pasta I used De Cecco 127
- 700 g tomato passata rustica I used Cirio passata rustica
- 12 cherry or datterini tomatoes washed and stalks removed
- 1 tablespoon tomato concentrate
- 1 large onion peeled and finely chopped
- 500 g sliced mushrooms I used white button and pioppini mushrooms but you can also use portobello or cremini mushrooms
- 1 cup vegetable stock
- 2 mozzarella 200g cut into pieces
- 20 g butter
- ½ glass dry white wine
- 90 g grated parmesan or grana
- extra virgin olive oil
- 1 handful fresh basil leaves
- salt to taste
- black pepper to taste
Instructions
- Prepare the onion, tomatoes and mushrooms.
- Heat the olive oil in a frying pan or skillet.
- Add the chopped onion and cook until it starts to soften.
- Add the butter and allow it to melt then add the sliced mushrooms and cook for a while until they start to dry out a little.
- Add the white wine and cook until the alcohol begins to evaporate.
- Add the tomato concentrate and stir it with the mushrooms until it begins to melt.
- Then add the passata and stock and let the sauce simmer for about a quarter of an hour.
- Five minutes before the sauce is ready add the cherry/ datterini tomatoes
- Add salt and pepper to taste.
- Ladle some sauce onto the bottom of a non-stick oven dish and spread it so it covers the whole of the bottom of the dish.
- Place a layer of halved candele on top of the sauce, leaving a little space between the pieces of pasta
- Cover the candele with sauce, mozzarella pieces and a sprinkling of parmesan cheese.
- Repeat this process until you have used all the pasta, finishing with plenty of sauce, then mozzarella, a few fresh basil leaves and a sprinkling of parmesan cheese.
- Cover the dish with aluminium foil and bake in a preheated oven for about 30/40 minutes at 180°.
- Remove the aluminium foil for the last 15 minutes. If the pasta is still too hard at this point or the dish is drying out add some more vegetable stock around the edges.
- Remove from the oven when the pasta is cooked al dente and the top has browned.
- Allow the baked candele 5-10 minutes to cool before cutting and serving.
- Serve with extra parmesan if required.
Notes
- If you don't have candele pasta this recipe can be made with other tubular pasta such as penne, elicoidale (tortiglioni) ziti or zitoni, which are quite similar to candele.
Nutrition Information
Show Details
Calories
489kcal
(24%)
Carbohydrates
81g
(27%)
Protein
21g
(42%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Sodium
489mg
(20%)
Potassium
1121mg
(32%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
1106IU
(22%)
Vitamin C
24mg
(27%)
Calcium
232mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 81g | 27% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 489mg | 20% |
| Potassium | 1121mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1106IU | 22% |
| Vitamin C | 24mg | 27% |
| Calcium | 232mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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