Oven-baked Rigatoni alla Leisi

Ingredients for 2 servings:

• 250g penne
• 150 ml cream
• 250 g minced beef
• 1 tbsp tomato paste
• 1 can tomatoes, pureed
• 100g Gouda
• 1 m.-sized onion(s)
• 1 medium-sized garlic clove(s)
• some salt and pepper
• some paprika powder
• some cayenne pepper
• some vegetable stock powder
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

without ham

Boil the pasta water and cook until al dente. While the pasta is cooking, add olive oil to a pot and sauté the finely chopped onion and garlic clove until translucent. Add the ground beef, season with salt and pepper, and fry until almost cooked through. Add the tomato paste and fry for a while longer. Add the passata and cream and bring to a boil briefly. Season with paprika, cayenne pepper, vegetable stock, and a little more salt and pepper. Bring to a boil briefly. Transfer the pasta to a baking dish, pour the prepared sauce over it, and cover with the cheese. Then place in the oven at 180°C (top/bottom heat) for around 20 minutes, until the desired browning is achieved.