Recipe courtesy of Nadia G
Penne al Forno
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 506
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 64
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 23
- Cholesterol
- 49
- Sodium
- 614
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
Ingredients
Bolognese:
2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
1/2 teaspoon chili flakes
Freshly ground black pepper
Penne:
Salt
1 pound penne lisce pasta (smooth-sided penne)
1 red onion, minced
8 ounces organic ground sirloin
4 cups San Marzano tomatoes, hand crushed
1/4 cup fresh parsley leaves, minced
1/2 teaspoon dried oregano
1/2 teaspoon raw sugar
1 bay leaf
1/2 teaspoon sea salt
1 tablespoon unsalted butter
1 cup grated mozzarella
1/2 cup grated Parmigianno
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.