Pasta al forno - Versione di MochoHF - MOCHO'S BIG ITALY Ep.01 /Eng Sub

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Prepare 1.2 lb of half ribbed rigatoni pasta.

Chop carrot, onion, and celery roughly and add to a saucepan with a generous dose of olive oil.

Light the flame and add minced meat (beef and pork) to the saucepan.

Season the meat with salt and pepper, then add a generous glass of red wine to evaporate the alcohol.

Once the wine has evaporated, add peeled tomatoes and mix with salt and pepper.

Let the sauce heat to boiling, then reduce to low heat and let simmer for hours.

In another pot, heat water and add salt. Once boiling, add the rigatoni and let it cook until half done.

In a separate pan, melt butter to make béchamel, then add flour to toast it until it reaches a hazelnut color.

Gradually add milk while whisking to avoid lumps, then season with nutmeg, pepper, and salt.

Drain the pasta and prepare to layer it in a baking pan.

In the baking pan, layer the pasta with béchamel and sauce without mixing them together.

Add sweet scamorza cheese and grated parmesan on top of the layers.

Drizzle olive oil over the top for crispiness.

Bake in the oven at 350°F for half an hour until a crust forms.

Prepare breadcrumbs mixed with parmesan for frying the pasta.

Beat 4 eggs in a small baking pan.

Cut the baked pasta into pieces suitable for frying and coat with the breadcrumb mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens