Pasta al forno – Baked pasta with ricotta and beetroot
The baked pasta casserole lured everyone to the table and put a smile on every face
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Vorbereitungszeit 30 MinutenMin.
Kochzeit 1 StundeStd.
Gesamtzeit 1 StundeStd.30 MinutenMin.
Gang Main Course, main dish
Küche Italian
Portionen 4serves
Kalorien 454kcal
Zutaten
For the filling/ stuffing
4beetrootsmedium-sized
150gricottafrom sheep’s milk
150gPecorino Romano, grated
Asneeded pepper
Asneededsalt
To taste: tarragon
For the béchamel sauce
60gbutter
60gflour
300mlwater
300mlmilk
Asneededsalt
Asneedednutmeg
Also
Pecorino Romano, grated
Olive oil
Zubereitung
For the pasta
Bring water to the boil in a pot, add salt and cook the pasta until al dente.
For the filling
When the ricotta is fresh, it contains a lot of water. If this is the case, drain it in a sieve. Individually, wrap the beetroots in tinfoil, place them on a baking tray and bake in the oven at 220 °C for 30-60 minutes until a knife blade can easily pierce the vegetable. Leave them to cool and then peel. Finely chop or mix if you prefer. Place in a large bowl. Mix together all the ingredients for the filling, season with pepper and nutmeg and use a small spoon to fill the pasta with the mixture.
For the béchamel sauce
Melt the butter. Add nutmeg as desired. Add the flour and let it sweat briefly while stirring. Don’t let the sauce turn brown. Mix together the milk and water and slowly add to the pot. Bring the béchamel sauce to the boil, then let it simmer at low temperature until it thickens. It should take about 15 minutes for the béchamel sauce to cook. When the sauce thickens, bring water to the boil in a pot, add salt and cook the pasta until al dente.
Layer the rigatoni in an oiled baking dish. Pour the béchamel sauce over it and cover with plenty of Pecorino. Repeat these steps once. The last layer is the Parmesan. Bake for about 30 minutes until the cheese is brown. Cover with tinfoil if necessary as this will prevent the pasta from becoming dry.