Few ingredients and little effort for this irresistible dish, perfect for Sunday family lunch, a great alternative to baked lasagna, especially when we don’t have much time available.Few ingredients and little effort for this irresistible dish, perfect for Sunday family lunch, a great alternative to baked lasagna, especially when we don’t have much time available.
350 g mezzi rigatoni (or other short pasta)
1/2 onion
200 g Italian sausage
500 g tomato purée
200 ml béchamel sauce
250 g mozzarella cheese
40 g grated cheese (like Parmesan)
Extra virgin olive oil (to taste)
Salt (to taste)
1. Boil the pasta:
Bring a pot of salted water to a boil and cook the pasta halfway (it will finish cooking in the oven).
2. Prepare the sauce:
In a pan, heat some olive oil and sauté the chopped onion. Add the sausage (crumbled directly into the pan) and cook until browned.
3. Add the tomato:
Pour in the tomato purée, season with salt, and cook for about 10 minutes, stirring occasionally. Once ready, turn off the heat and stir in the béchamel sauce.
4. Mix with the pasta:
Drain the pasta halfway through its cooking time and mix it into the sauce. Add diced mozzarella and most of the grated cheese (save a little for topping).
5. Bake:
Transfer everything into a baking dish. Top with the remaining mozzarella and cheese.
6. Oven time:
Bake in a preheated fan oven at 180°C (356°F) for about 25 minutes, or in a static oven at 190°C (374°F) for the same time.
SERVES 4 Ready in 35 minutes
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