Recipe courtesy of Nadia G
Recipe courtesy of Nadia G
Watch how to make this recipe.
Penne al Forno
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 506
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 23 g
- Cholesterol
- 49 mg
- Sodium
- 614 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 506
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 23 g
- Cholesterol
- 49 mg
- Sodium
- 614 mg
Ingredients
Bolognese:
Penne:
Directions
- For the bolognese: Heat the oil in large saucepan over medium heat. Add the garlic and chili flakes, and fry until golden, about 1 minute. Add the onions and saute until the edges are crispy, 8 to 10 minutes. Throw in the sirloin and saute for 5 minutes until the beef is crumbled. Add the San Marzano tomatoes, fresh parsley, oregano, raw sugar, bay leaf, sea salt and some pepper. Stir and simmer for 20 minutes.
- For the pasta: Bring salted water to a boil. Throw in the pasta and cook until almost al dente, 8 to 9 minutes. Drain. To assemble: Preheat the oven to 350 degrees F. Grease a 15-by-10-inch baking dish, 2-to-3-inches deep, with the butter. In a bowl, mix the pasta with half the bolognese sauce. Lay down a thin layer of pasta, 1/4 cup sauce, 1/3 cup mozzarella and 1 tablespoon Parmigianno. Repeat until all the pasta is used. Top off with mozzarella. Place in the oven and bake until the edges are golden and bubbling, about 30 minutes.
