Oven-baked rigatoni

Ingredients for 8 servings:

• 500 g tomatoes, pureed
• 800 g pasta
• 400 g minced meat
• 200 g ham
• 200 g Emmental cheese, grated
• olive oil
• 1 garlic clove(s)
• 1 large onion(s)
• Salt
• pepper
• Cayenne pepper
• 1 cup of cream
• Basil, dried
• 200 g peas
• 100 ml vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

without mushrooms

Heat the olive oil in a saucepan. Finely chop the onion and add it to the pan, then sauté until translucent. Add the ground beef and fry until browned, stirring occasionally. Add the vegetable stock, passata, and cream one at a time and bring to a boil. Press the garlic with a garlic press and add it. Season the sauce with salt, pepper, cayenne pepper, and basil, and simmer for 10 minutes. Cook the rigatoni until al dente. Meanwhile, chop the ham. Add the peas and ham. Place the pasta in a baking dish and pour the sauce over it. Sprinkle with Emmental cheese. Bake in a preheated oven at 180°C for about 15 minutes.