Baked Pipe Rigate Pasta with Meat and Béchamel Sauce

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Baked pipe rigate pasta with meat and béchamel sauce in a casserole dish

Baked Pipe Rigate Pasta with Meat and Béchamel Sauce is a comforting dish that brings family and friends together. This delightful recipe merges hearty minced meat, vibrant vegetables, and creamy béchamel sauce, all enveloped in the delightful curls of pipe rigate pasta. Perfect for a cozy dinner or a festive gathering, this dish is both satisfying and easy to whip up. Let’s dive into this delicious recipe that you can easily make at home!

Ingredients

  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 sweet peppers, chopped
  • 2 tomatoes, diced
  • Vegetable oil (for frying)
  • 600 g minced meat (beef)
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 teaspoon dried ground sweet paprika
  • 150 g tomato sauce
  • 200 g Pipe Rigate pasta
  • 40 g butter
  • 20 g flour
  • 500 ml milk
  • Ground nutmeg, to taste
  • 150 g hard mozzarella cheese, grated

Directions

  1. Finely chop the onion, garlic, sweet peppers, and tomatoes.
  2. In a large pan, heat vegetable oil over medium heat. Add onion and sauté for 4-5 minutes until translucent. Stir in garlic and cook for another minute.
  3. Add sweet peppers and cook for 2-3 minutes, then add minced meat and cook until browned.
  4. Season with salt, black pepper, and paprika. Add diced tomatoes and tomato sauce, then simmer for 10-15 minutes.
  5. Boil salted water and cook Pipe Rigate pasta according to package instructions, then drain.
  6. In a separate saucepan, melt butter and whisk in flour, then gradually add milk while whisking to avoid lumps. Cook until thickened, seasoning with salt, pepper, and nutmeg.
  7. Preheat oven to 180°C.
  8. In a baking dish, layer cooked pasta, then meat sauce, followed by béchamel sauce, and top with mozzarella.
  9. Bake for about 30 minutes until cheese is golden brown.
  10. Let rest for 10 minutes, then slice and serve.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4-6
Nutrition Info (per serving): Approximately 550 calories, 30g protein, 45g carbs, 25g fat

How to serve

Baked Pipe Rigate Pasta with Meat and Béchamel Sauce is best served hot, straight from the oven. For a beautiful presentation, place the pasta in individual bowls or on large platters. Garnish with fresh herbs like parsley or basil for a pop of color and extra flavor. Pair it with a crisp green salad and a side of garlic bread for a complete meal. This dish also stores well, making it an excellent option for meal prep or leftovers.

FAQs

1. Can I use a different type of pasta?
Yes, you can substitute pipe rigate with other pasta shapes such as penne or fusilli.

2. Is this dish freezable?
Absolutely! You can freeze the baked pasta before baking. Just cover it well and bake it straight from the freezer when you’re ready to enjoy it.

3. How can I make this dish vegetarian?
For a vegetarian version, substitute the minced meat with a mix of lentils, mushrooms, or your choice of plant-based meat alternatives. Adjust the seasoning to enhance the flavor.