Oven-baked Rigatoni

Ingredients for 6 servings:

• 500g rigatoni
• 500 g minced beef
• 200 g ham
• 400 g tomatoes, pureed
• 500 ml cream
• 250 g peas
• 200 ml red wine
• 150 g mozzarella, grated
• 100 g hard cheese, Italian
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp tomato paste
• some salt and pepper
• some oregano

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat the oven to 180°C fan/convection oven. Bring a pot of water to a boil, add the rigatoni, and cook according to the package instructions. Since the rigatoni will continue to cook in the sauce and in the oven, drain it early to prevent it from losing its firmness. Heat a second pot with olive oil and fry the minced meat until crumbly. Finely chop the onion and garlic and fry briefly with the tomato paste. Deglaze with red wine and let the liquid evaporate. Add the passata, cream, peas, and the ham, cut into small strips, and season well with salt, pepper, and oregano. Reduce the heat to half. About 2 minutes before the end of the cooking time, add the rigatoni to the sauce. Remove the pot from the heat, grate the hard cheese, and stir in. Transfer everything to a baking dish and sprinkle with mozzarella. Bake in the preheated oven on the middle rack for about 20-25 minutes.