Finely chop the onion and cook in oil, then add the finely chopped garlic. After cooking for 2-3 minutes, add the minced meat and cook for about 10 minutes.
Cut the tomatoes into small pieces and add them over the cooked meat, mix and season. Let it boil for about 15 minutes.
Put the pasta to boil in salted water and let it boil for 8-10 minutes.
When serving, put fusilli in the plate, add 3 tablespoons of the hardened meat with the sauce formed and grate the cheese on top.
Restaurants in Bucharest, where you can order the best pasta
As proof that it is fixed as I tell you, look at how many Italian restaurants there are in the Capital! But not all of them you will find some dishes worthy of a top 10. That's why we have selected some restaurants where you can find good pasta in Bucharest and from which we know for sure that you will not be sorry that you ordered!
Linguine with shrimp at the Stadio & # 8211 Restaurant with Atrium
With a story behind it for almost 10 years, Stadium is one of the restaurants that eats well Italian food (although you will find in their menu some of all the dishes of the world). Normally (read in the days when I was not staying in the house for fear of COVID-19), Stadio was a restaurant always full of people, with a very casual and relaxed atmosphere, a place to talk to friends and to feel at ease. We are sure that it will be like this again and we can't wait to go there (on 11 Ion Câmpineanu Street)! Until then, however, we order at home - and we advise you to do the same. In the menu you can find fresh, homemade pasta, right in your own kitchen & # 8211 Linguine with Shrimp, Spaghetti al Pomodoro, Linguine with Mushrooms and Finishes (ie with truffles and asparagus), Spaghetti Carbonara, Spaghetti Brunete with Salmon and Tagliatelle Pollo. You can order through Foodpanda, Bolt Foo and Glovo. Or even go to the restaurant to eat.
Fior di Latte
Tagliatelle with pork and truffles from the Fior di Latte restaurant
Fior di Latte is an Italian restaurant / brasserie from Bd. Primăverii no. 19 -21, another famous place for good quality food! At Fior di Latte you have the opportunity to taste everything that has the best and finest Italian cuisine: sweet or salty, it is created by masters of culinary art, whose names are themselves well-known brands of guilds and gourmets. When it comes to pasta, you will find homemade pasta integrated in very special recipes (each accompanied by a story, so that they are tastier). From tagliatelle with pork and truffles, to paccheri alla carbonara with pancetta and to traditional lasagna, the list in menu it's as diverse as it is appetizing! You can order at 0784 420 555 or on UberEats and Glovo. Or go visit them!
Baked penne from the restaurant Trattoria Buongiorno
If you want to feel the real flavors of Italy through carefully cooked dishes, Trattoria Buongiorno it is a perfect choice. The restaurant is open in five locations (at Victoriei & # 8211 on Lascăr Catargiu, in Covaci street, at Băneasa Shopping City, in Primaverii and at Lido & # 8211 on C.A. Rosetti street). These days, however, their preparations are available for pick up & delivery. Being an Italian restaurant, the dishes on the menu invite you to make a culinary journey in the Mediterranean area, with an emphasis on Italy, the land of pasta and pizza. We ordered (and we liked it!) Penne al Forno and fresh Cappellacci pasta stuffed with Camembert and pears, pine buds, butter sauce with garlic and walnut. But in menu you can find many other types of pasta - from the most popular to specialties worth trying! You can order on website or at 0722 446 766. You can also find Glovo and Uber Eats.
Enjoy the best pasta! Order at Pasta Restaurant!
With such a name, Pasta Restaurant no more introduction needed! Opened in 2014 on Calea Victoriei, at no. 26, the restaurant collaborates with young entrepreneurs from Italy, who have a market in Romania. I use fresh pasta, which can be prepared in a maximum of three days and I don't discount even when it comes to the rest of the ingredients. So yes, we can say that they are definitely pasta specialists!
When you order, you first choose from menu the type of pasta (Spaghetti, Linguine, Tagliatelle, Pappardelle, Penne, Fusilli, Paccheri, Caserecce, Farfalle, Rigattoni), then the recipe according to which you will prepare them - there are 20 recipes to choose from. The chef recommends Burratina and Gamberi. Order on website or at 0760.147.013 and that's it! You can also find Uber Eats. Or go eat a portion of pasta with them on the terrace!
Football by Mr.VAL
Enjoy a portion of pan-fried pasta with seafood from the restaurant Il Calcio by Mr. Val!
Although in Bucharest you can normally visit them in four locations (Barbu Văcărescu, Clucerului, Herăstrău and Romancierilor), these days Football by Mr. Val offers only deliveries. That is, we # stamens, and they deliver. Based on the same concept that combines Italian cuisine with elements of Asian and international cuisine, in restaurants you can find the dishes that have established the II Calcio brand over time.
As for pasta, in menu they have some very successful recipes - from classic pasta (Carbonara, Bolognese, etc.), to ravioli with tomato sauce and Buffalo, rigatoni with beef and mushrooms, homemade fettuccine with salmon, Sicilian penne al forno or lasagna. Plus many, many other tasty pastas! During this period you receive a 20% discount on any order, both for deliveries and take-away. You can order at 0729 574 802, or on the Glovo, Uber Eats, FoodPanda and TakeAway apps. Or pay them a visit directly and dine on the terrace!
Baked pasta from Trattoria Verdi
With 7 restaurants open in Bucharest (which currently do not receive guests due to the COVID-19 pandemic), Trattoria Verdi is a successful example for Italian restaurants. They always have fresh food, prepared on the spot, good music and attentive staff and a very pleasant, relaxed atmosphere. It is one of the most popular tractors in Bucharest and rightly so! During this period you can order online from them, through Foodpanda, Glovo, Uber Eats, Takeaway.com and EuCeMananc. In the menu you will find over 20 types of pasta!
Tortelini with ragu from the Mozzafiato restaurant
Idea Breathtaking was conceived on a summer evening, at a dinner between friends who wanted to bring the taste of Italian cuisine to Bucharest. And so the restaurant from Calea Floreasca 133-135 appeared. With a friendly and informal atmosphere, but sophisticated at the same time when you taste the house specialties, at Mozzafiato you will discover an Italian gastronomy full of flavor and aroma - from appetizers, to steaks, seafood, desserts and & # 8230 wines . They have many very appetizing dishes on the menu, but if pasta is the one you crave, then get ready for a feast! We recommend a portion of Tagliolini al tartuffo, Rigatoni with bolognese sauce and Spaghetti alla Nerano (with zucchini and bell cheese). Here you can find it menu, and you can place the order at 0741 190 190.
Pasta platter from Belli Siciliani restaurant.
Although they are known throughout Bucharest for their tasty pizza, at Beautiful Sicilians you can also find some very good pasta, made according to Italian recipes (like all their dishes). The restaurant on 47 Mătăsari Street is famous for its story - a family business, a Sicilian chef, authentic Sicilian gastronomy, recipes and ingredients exclusively from Sicily! It is not for nothing that they have been named "Chefs Ambassadors of Sicily in the World & # 8221! Take a look at menu and order home at 0727 325 565. Our choice? Pasta alla Norma.
At Osteria Zucca you can choose from over 15 types of pasta!
Located on Jean Louis Calderon Street no. 41, Osteria Zucca has quickly become known, since its launch, for the quality of its products. In addition to the fact that the restaurant itself has a traditional air and a typical Italian atmosphere, the food is as authentic as possible! The raw material is imported from Italy, including pizza flour, I cook exclusively with high quality extra virgin olive oil and quality ingredients. You can order appetizers, pizza, grilled dishes, fish, dessert and pasta. They have over 15 assortments in menu from which you can choose, such as Gnocchetti ai 4 formaggi, Riavioli ricotta e spinaci, Bucatini all & # 8217 Amatriciana or Tortellini panna e prosciutto. You can order at 0735 327 902, between 11:00 & # 8211 21:00. You also receive a 10% discount!
Grano is one of the restaurants where you will find the best pasta in Bucharest!
From Wheat I ate the best tortellini with mortadella and prosciutto crudo! And if you don't believe us, all you have to do is test them! Like all other restaurants, Grano is closed to guests at the moment. But it also offers delivery and the pick-up option from the location on 40 Puțul lui Zamfir Street. You can order appetizers, salads, main course, side dishes, desserts and cakes. Of course, and pasta! They really are very good, plus they have some special recipes. In addition to the ones I already told you about, from menu Cavateli Pesto Basilico (homemade pasta with basil pesto, olive oil, parmesan and pine nuts, with boiled potatoes and green beans) and Ravioli Farciti (homemade ravioli with truffle cream in parmesan sauce) also attracted our attention. with leeks). In addition, they have a small shop, a delicatessen, where you can order sausages, cheeses, wines and all kinds of other products in the jar. Details can be found at 021 231 2386, and the order is given on website.
BAKED FUSILLI PASTA WITH MUSHROOMS AND SPINACH
The pasta pie with mushrooms and spinach is an easy and delicious first course in the oven! Try the recipe with rifles or striped pens, you will lick your mustache!
This is a first course very easy, good and that immediately makes this pasta cake with mushrooms and spinach! In a short time you will bring a dish to the table that will please all your diners.
If you can't find spinach and fresh mushrooms, use spinach in cubes and frozen mixed mushrooms, you will get an equally delicious pie.
If you love pasta timbals, look at the mythical ones as well BAKED SICILIAN RINGS, amazing!
You're up PINTEREST ? Then follow me there too, you will have an overview of all my recipes!
- Preparation: 10 minutes
- Cooking: 40 minutes
- Difficulty: Low
- Portions: 6 people
Baked Pasta History and Recipes
As anyone who visits Italy rapidly realizes, pasta may be the national dish, but it's not a monolith: In adapting it to suit local traditions and ingredients, Italian cooks have produced an infinite variety of forms and preparation methods. While many of these dishes are quickly made, there are also special occasions that beg something more, and then the idea of combining cooked pasta and other ingredients to produce a casserole becomes quite obvious.
The best-known of these dishes is, of course, lasagna, which also serves to show how much-baked pasta varies from region to region: Tuscans and Emilia-Romagnans make it with béchamel sauce, sugo alla bolognese, and grated Parmigiano Ligurians make it with pesto sauce and serve up as a refreshing summer dish Calabrians (among others) use ricotta salata - salted ricotta - and Neapolitans make an extraordinarily sumptuous Carnival lasagna with ricotta and a variety of other ingredients.
Beyond lasagna, the variety becomes infinite almost any kind of pasta except thin-stranded spaghetti, which would overcook, can be used as a base for baked pasta, baked pasta. Nor is the choice limited to plain pasta and sauce in many dishes, the pasta is baked in a pie crust (at which point the recipe is a mess of. ). Perhaps the most extraordinarily rich of these dishes, true festival food that's perfect in the dead of winter, is the Emilian pasticcio di tortellini. But you needn't wait the winter months - there's something for every season, and every sort of occasion too.
Radicchio pasticcio (Italian chicory lasagna)
This radicchio pasticcio is a delicious traditional vegetarian lasagna from Veneto, Northern Italy. Made with Italian chicory, pasta, shallots, béchamel and cheese, it comes together easily and tastes wonderful!
Here in Veneto, Northern Italy, baked pasta dishes made with flat lasagne sheets are often called pasticcio. In fact, when I first came to live here, I found it rather confusing! What not lasagna? However, most often these are made with local seasonal ingredients such as asparagus, mushrooms or, like this recipe, radicchio plus béchamel. Radicchio pasticcio is probably the most loved of these local dishes!
Lasagne or pasticcio?
In reality, there seems to be some confusion between the terms ‘baked lasagna’ and ‘pasticcio’ even among Italians. Lasagna al forno (also known as lasagna outside of Italy) originates from Bologna. This is the most well-known type of lasagna. It & # 8217s made with Bolognese sauce. However, there are many lasagna al forno recipes made with other ingredients, like this poached salmon and asparagus lasagne al forno.
On the other hand, some Italians, especially in the South, use the name ‘pasticcio’ to refer to other types of baked pasta dishes. Interestingly, the word ‘mess’ literally means ‘mess’!
I guess this is most probably due to the fact that the ingredients in a ‘pasticcio’ are not normally separated or layered (except in Veneto!). Everything is mixed together and baked in the oven. In Southern Italy, they often encase or cover a pasticcio with pastry. This type of baked pasta is also called a timballo.
The Greeks have a well-loved dish called pasticcio / pastitsio which is baked pasta with meat and sauce. In all likelihood, the Greek name came from the Veneto name. The old Republic of Venice ruled the Greek Ionian islands from the mid-14 th century to the late 18 th century. Interestingly, the Italian word ‘lasagna’ comes from the Greek word ‘laganon’.
Whether you think of this recipe as a pasticcio, a lasagna or a lasagne al forno, it’s a delicious vegetarian baked pasta recipe. It’s also pretty easy to make. The main ingredient, apart from the pasta sheets, is radicchio (Italian chicory).
Radicchio is a leafy chicory which has been grown here in Italy since the 1600s. It’s very popular here in Veneto, as well as, Trentino and Friuli Venezia Giulia. There are different types of radicchio. Among the most common is ‘radicchio di Treviso’ which looks like Belgian endive. That’s the type I used for this pastic radicchio.
Also widely available here are ‘radicchio di Chioggia’ which is round and looks a bit like a purple cabbage and ‘Tardivo’ radicchio, which resembles flowers. Italians use a lot of radicchio in salads. But, they also cook it in risotto and with pasta, like in this radicchio pasticcio recipe.
In addition to the radicchio, this pasticcio contains just some shallots, a homemade béchamel, grated Parmigiano and another local cheese called taleggio. Taleggio is a soft cow’s milk washed-rind cheese with an interesting, pungent and aromatic taste. It is normally ripened for about 40 days.
This is a very ancient cheese that originally comes from the Taleggio valley near Bergamo. Apparently, they first made it there in the 10 th century !! Taleggio is eaten on its own or used in cooking. It melts really well and is great in a risotto or with polenta. Instead of taleggio, which may be difficult to find outside of Italy, you can use brie, scamorza, robiola or fontina.
I didn’t make my own lasagne sheets for this recipe. Instead, I bought ready-made fresh ones from Giovanni Rana. This company makes extra thin lasagne sheets, so you don’t need to precook them! However, if you can’t find fresh pasta and don’t want to make your own, dried is fine. You will need to blanch the pasta sheets in boiling salted water before assembling your radicchio pasticcio. If you want to try your hand at making your own lasagne sheets have a look at the recipe.
Since this radicchio pasticcio (Italian chicory lasagna) has only a few ingredients, it doesn’t take long to prepare. To speed things up, you can use ready-made béchamel! I made my own. Even so, it didn’t take that long to have this baked pasta on the table. However, despite it being easy, it’s seriously delicious. I’m sure you’ll agree with me if you try it.
Let me know what you think.
If you make this radicchio pasticcio (Italian chicory lasagna) recipe, I’d love to hear how it turns out and if you liked it. So, please leave a comment here on the blog or on The Pasta Project Facebook page.
Looking forward to hearing from you!
Other radicchio recipes to check out here on The Pasta Project!
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Stamping of leek fusilli
How to bring a first course of pasta tasty, easy e fast? it timbale of fusilli with leeks is a valid answer. Not the usual pasta dish on the fly but as much as the ingredients are simple, the combination is winning. A soft ai sauce porri, donkey e cheese to season and a delicious golden and crispy crust outside: a lunch tasty assured with minimal effort!
- 350 g of rifles
- 4 leeks
- 1 glass of dry white wine
- ½ scarce glass of milk
- 2 eggs
- 80 g of grated grated cheese
- 1 nut of butter plus that for buttering
- 6 sage leaves
- extra virgin olive oil
- black pepper
it timbale of fusilli with leeks is a recipe that in less than an hour allows you to bring to the table a first course of pasta very tasty and different than usual.
Traditionally, pasta timpani are sumptuous preparations based on dry or fresh pasta, baked in a special mold, called timballo, suitable for being shaped. They are always enriched by the most varied condiments of salsa e cheeses, meat a vegetables and often wrapped in an additional egg pastry or a layer of salted shortbread.
This recipe is so much more semplice and therefore suitable for lunch or alla dinner of everyday, however, the ingredients are all there: i porri reduced to a soft and delicate sauce, the grain cheese and the donkey which give the dish the right softness on the inside and crispiness on the outside. Even the rice sformato, however, it is inspired by this kind of preparation and has the same characteristics.
Traditional and particularly famous is the Neapolitan macaroni timballo. In Sicily, on the other hand, you can find various versions of the Timballo di anelletti that we offer you as a vegetarian. Macaroni Pasticcio is also a delicious variant of pasta timballo, all recipes in which you must try at least once in your life!
5 pasta recipes for dinner
What else to cook for dinner? How many times a week do you ask yourself this question? After a long day at school with the little ones and at the adult service, everyone is hungry and tired. We would like to eat something tasty, but simple and quick to prepare. Easter is an alternative [& hellip]
What else to cook for dinner? How many times a week do you ask yourself this question? After a long day at school with the little ones and at the adult service, everyone is hungry and tired. We would like to eat something tasty, but simple and quick to prepare. Pasta is a very good alternative for a meal cooked at a fast pace. Choose an easy recipe, with few ingredients, and dinner will be ready sooner than you think. You can boil the pasta and you can prepare the sauce in parallel, and in 15-20 minutes the food will be only good to enjoy.
For the pasta to come out perfectly, it is very important how you boil them. Follow the tips below and the success will be yours, regardless of the recipe you want to cook.
- Boil pasta in a large amount of water to avoid sticking to them.
- Put salt in the water in which you boil them. You don't have to worry about it getting too salty. They will draw from the water exactly the amount of salt they need.
- Bring the pasta to a boil when the water boils. Not earlier.
- Stir occasionally to prevent the pasta from sticking together.
- Boil the pasta "al dente", more precisely until they are cooked, so that the texture remains firm. The easiest way to control this is to let them boil for 2 minutes less than the time indicated on the package for cooking. If a cooking time of 12 minutes is written on the bag, then boil them for 10 minutes.
- Drain the water in which they boiled. Do not pass them through cold water unless you intend to eat them cold in a salad.
- Combine them with the sauce and let them simmer for a few minutes cooking together to borrow their tastes.
Now that you know exactly how to boil the pasta to get the perfect texture, all you have to do is combine them with your favorite ingredients and sauces. You have a great freedom to test and experiment from simple recipes, with tomato sauce or vegetables, to those with seafood. See what our proposals are.
Spaghetti is one of the most popular types of pasta. They are thin and long, measuring between 25 and 30 cm. Spaghetti is suitable for serving with tomato or dairy sauces, which cover the entire surface very well. Spaghetti alla carbonara is a classic Italian recipe based on egg, parmesan and bacon ham. Here's how to prepare it.
ingredients : 3 yolks, 40 g of extra Parmesan cheese for serving, 150 g of pancetta or a type of ham that contains both meat and fat, 200 g of dried spaghetti, 1 clove of garlic, extra virgin olive oil.
- In a bowl, mix the egg yolks with the grated Parmesan cheese. Add a little pepper and mix everything very well.
- Chop the ham into small cubes.
- Boil the spaghetti al dente, following the instructions above.
- Heat the ham. After it leaves its fat, add the lightly crushed garlic clove with a knife. Let it release its flavor for 1 minute, then remove it.
- Drain the spaghetti, taking care to keep a cup of water in which they boiled.
- Add the boiled spaghetti to the pan over the ham. Mix everything very well.
- Add a small amount of water in which they cooked the pasta. Stir, then add the yolk and parmesan mixture, and season with a little pepper. Continue to mix, taking care to gradually add more water, until the pasta acquires a creamy texture.
- Serve the pasta with grated Parmesan cheese on top and freshly ground pepper.
Tagliatelle with mushrooms
These pastas are very similar to Romanian noodles. They are long and flat, with a width of 6.5 - 10 mm. The recipe also includes egg, unlike other types that are made from durum wheat flour and water. You can buy them both dry and fresh.
ingredients : 700 g of mushrooms, 3 tablespoons of olive oil, 3 cloves of crushed garlic, salt, pepper, white wine, 500 g of tagliatelle, 60 ml of sweet cream, 3 tablespoons of grated Parmesan cheese.
- Cook the chopped mushrooms together with the garlic and olive oil. Add salt and pepper to taste. After it has changed color and the liquid has evaporated, it means that they have cooked enough.
- Boil the pasta according to the instructions on the package.
- Meanwhile, add a pinch of white wine over the mushrooms. Allow it to evaporate, then add the sour cream and Parmesan cheese.
- After they have boiled, drain the pasta and add them to the pan over the mushrooms. Mix everything very well.
- Serve with grated Parmesan cheese on top.
Fettuccine with chicken and pesto sauce
Fettuccines are a type of pasta that looks very much like tagliatelle. They are more generous in size, being wider and thicker.
ingredients : 3 halves of boneless chicken breast, 1 tablespoon of olive oil, 120 g of pesto sauce, 250 g of fettuccine, 60 ml of sweet cream, salt, pepper.
- Beat the chicken breast pieces with a kitchen hammer until they become about an inch thick. Season them with salt and pepper.
- Heat the oil in a non-stick pan and cook each piece for 3-4 minutes on each side. When ready, cut the chicken breast into strips.
- Boil the pasta according to the instructions, taking care to keep about 50 ml of the water in which they were cooked.
- Put the pesto sauce together with the sweet cream in a pan and heat them over low heat. Add the pasta and the remaining water from the boil. Put the chicken and you're done.
Fusilli with zucchini and ripe tomatoes
Fusilli are a type of pasta that is very easy to recognize by its spiral shape. They are easy to eat and look great on the plate. Kids will love them.
ingredients : 3 zucchini zucchini, 3 cloves of garlic, 500 g of plum tomatoes, 500 g of fusilli pasta, 25 g of grated Parmesan cheese, 5 tablespoons of olive oil, salt, pepper, fresh parsley.
- cut zucchini and tomatoes in cubes one centimeter thick. Chop the garlic.
- Heat the oven at 220 ° C.
- Place the vegetables in a pan on a baking sheet. Add olive oil, salt and pepper. Leave them in the oven for 20-25 minutes.
- Boil the pasta. When they are ready, mix them with the cooked vegetables and a tablespoon of olive oil. Sprinkle freshly chopped parsley on top.
The pens have a cylindrical shape, being ideal for integration in recipes with a lot of sauce because it can penetrate inside the pasta, increasing their flavor.
ingredients : 1 can of diced tomatoes, 100 ml of white wine, 3 cloves of finely chopped garlic, 2 tablespoons of olive oil, ¾ teaspoon of hot pepper flakes, 250 ml of tomato juice, 500 g of penne.
- Heat the olive oil in a pan. Add the garlic and hot pepper flakes. When the garlic begins to release its flavor, add the diced tomatoes, tomato juice and wine. Cook the sauce until it thickens. Add salt to taste.
- Boil the pasta, drain and add to the sauce.
- Serve them with freshly grated Parmesan cheese on top.
It is very difficult to fail with pasta. There is a wide variety of shapes, which you can combine with different sauces or ingredients, which are among your family's favorites. Boil them correctly and the success of the dinner is 50% guaranteed. Adapt the sauce and the ingredients you combine with them to the preferences of your family members and you will satisfy even the most capricious diners.
Do you also want to make the fusilli broccoli and ham pie?
Let's see together what we need and how we prepare. This recipe is for 4 people.
- 260 gr of fusilli
- 350 gr of broccoli
- 500 ml of béchamel sauce
- 2 large tablespoons of grated pecorino cheese
- 150 gr of diced ham
- 1 pinch of fine salt
- 1 pinch of white pepper
Clean the broccoli, cut it and cook it in boiling water for about 8 minutes, drain and leave in a bowl.
Cut a sliced slice of cooked ham into small cubes.
Cook the fusilli in a pot with plenty of water and a handful of coarse salt, for about 9 minutes, and then drain well.
Turn on the oven at a temperature of 200 °. We will use the grill option. If you don't have it, you can only use the top of your oven.
In a baking dish, put some of the béchamel sauce ready, then pour in the pasta and broccoli, and mix all the ingredients well. Season with salt and pepper. Add the rest of the béchamel sauce and mix well.
Finally, sprinkle with two large tablespoons of grated Roman pecorino cheese and bring to a preheated oven at 200 °. Gratinate the fusilli broccoli and ham cake for about 15/20 minutes.
As you saw the recipe to prepare ours Broccoli fusilli cake and ham cooked is really very simple.
Turn off the oven and bring to the table immediately. I can only wish you good appetite and as always I look forward to you on my Facebook page called Kitchen with Claudia where you can find many simple and delicious recipes for every day.
Pasta recipes: the pleasure of being at the table
Being at the table is always a pleasure, when we are in front of a beautiful dish of paste steaming, it's even more so! I never get tired of trying new recipes and ingredients to make them richer and tastier receive dishes. And as for wealth, no one beats stuffed pasta. If you don't believe me, try the meat cannelloni, a perfect first course for Sunday lunch. It is a delicious recipe, very easy to prepare and that everyone agrees on at the table.
Have fun making different versions of this dish, to amaze your guests every time. For example, try cooking ham and cheese cannelloni, one fast pasta recipe for which few and simple ingredients are needed. Alternatively Baked pancakes with ricotta and spinach they will leave everyone very satisfied and happy. Finally if you are looking for one pasta recipe also ideal for vegetarian friends, try the Radicchio and Zucchini Ravioli, an excellent and tasty solution also for the Christmas menu.
- 450g short pasta, such as penne, fusilli or rigatoni
- Bolognese sauce
- salt and pepper to taste
- For the Bechamel sauce
- 100g butter
- 100g plain flour
- 1L milk
- grated cheese, such as Parmesan or Pecorino Romano
- Preheat the oven to 190 C / Gas 4.
- Cook the pasta in salted boiling water until tender with a bite at the center drain. Heat the Bolognese sauce in a saucepan. Add the pasta to the sauce and mix well. Season with salt and pepper to taste. Set aside.
- Prepare the Bechamel sauce: In a saucepan, melt the butter and whisk in the flour. Pour the milk in a little at a time, whisking constantly, until the sauce has thickened. Remove from the heat.
- Take a baking dish and make one layer with the pasta mixture and then a layer of Bechamel sauce. Make another layer of the pasta mixture and one of the Bechamel. Make the last layer of grated cheese.
- Bake the pastry in the oven until the cheese is golden and crunchy, about 30 minutes.
You can use any type of melting cheese like mozzarella, fontina, etc. I usually use whatever cheese I happen to have in the house.