Pasta Pie

Name: Pasta Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon extra virgin olive oil; 4 ounces pancetta; 1 onion; 1 pound ground beef; 3 tablespoons Tomato Paste; 1 cup dry red wine; 1 1/2 tablespoons kosher salt; 1 teaspoon dried oregano; 1 (28 ounce) can Crushed Tomatoes with basil; 1/2 can water; 2 tablespoons unsalted butter; 2 tablespoons flour; 2 cups whole milk; 2 egg yolks; 1 pound rigatoni pasta; 1 cup mozzarella cheese; fresh parsley

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Serves:

6 people

Prep Time:

20 minutes

Cook Time:

30 minutes

Introducing our delectable Pasta Pie! To make this delicious dinner, rigatoni is layered with meat sauce, creamy béchamel, and mozzarella cheese. This recipe combines the comforting flavors of traditional Italian cuisine with a unique twist that will have you savoring every bite.
@annafgass @thefeedfeed

Ingredients

Copy Ingredients

1 tablespoon extra virgin olive oil
4 ounces pancetta, finely chopped
1 onion, medium, finely chopped
1 pound ground beef, 90% lean
3 tablespoons Tuttorosso® Tomato Paste
1 cup dry red wine
1 1/2 tablespoons kosher salt, divided
1 teaspoon dried oregano
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1/2 can water, using crushed tomatoes can
2 tablespoons unsalted butter
2 tablespoons flour
2 cups whole milk, warmed
2 egg yolks, beaten
1 pound rigatoni pasta, or paccheri
1 cup mozzarella cheese, finely shredded
fresh parsley, for garnish

Instructions

Heat olive oil in a large Dutch oven on medium heat and add pancetta. Once the fat is rendered and the pancetta is crisp, about 3-4 minutes, remove the pancetta to a side dish and add the onion.
Sauté the onion for 2 minutes or until translucent, add the beef, breaking it up and allowing it to brown. Once the beef is brown, add the tomato paste and mix to coat the meat.
Add the red wine and reduce heat to simmer for 5 minutes.
Add the salt and oregano and mix to combine. Add the can of Tuttorosso Crushed Tomatoes. Add water to the can, about 1/2 full, and swish to release the rest of the sauce. Add to the pot and bring to a boil. Reduce to simmer and allow to cook for 30 minutes, stirring occasionally to avoid the meat sticking to the bottom of the pot.
While the sauce cooks, make the béchamel. In a small saucepan, melt the butter. Sprinkle the flour and whisk to create a brown paste. Slowly add the 1 1/2 cups of milk and mix continuously until thick. Add the salt and remove from the heat. Slowly drizzle the egg yolks in until fully combined, set aside.
Boil enough water for pasta and cook for half the normal cooking time. Drain and cool.
Preheat the oven to 350°F. Grease a 9-inch springform pan with a little olive oil and line the pasta cut side up until the pan is covered.
Pour all of the sauce over the pasta and spread to fill all the crevices of the pasta tubes. Pour the rest of the milk into the béchamel as it will now be a bit cold. Whisk to get a smooth consistency. Carefully layer the béchamel on top and sprinkle with mozzarella cheese.
Bake for 50 minutes until the top is golden brown and bubbling. Allow to cool for 10 minutes. Unmold the pie and sprinkle with a bit of parsley, cut slices and serve.

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