Oven-baked rigatoni

Ingredients for 4 servings:

• 2 small onions, finely diced
• 4 cloves garlic, finely diced
• 1 tbsp olive oil
• 250 g minced beef
• 500 g tomatoes, pureed
• 250 g cream
• 150 g cooked ham, diced
• 200 g mushrooms, sliced
• 360g rigatoni
• 250 g mozzarella, diced
• 1 ½ tsp, heaped herbs, Italian
• 1 tsp, leveled cayenne pepper
• 1 ½ tsp, leveled salt
• Pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

in a tomato cream sauce with cooked ham and mushrooms

Finely dice the onions and garlic. Clean and slice the mushrooms. Heat olive oil in a pan. Sauté the onions and garlic. Add the minced meat and fry until crumbly. Brown the mushrooms and deglaze with the pureed tomatoes. Add the cream and bring to a boil. Add the spices and simmer the sauce over low heat for 30 minutes, stirring frequently. Add the ham and season the sauce again to taste. Cook the rigatoni in salted water until al dente (about 5 minutes) and drain well. Place the rigatoni in a large baking dish and pour the sauce over it. Finally, sprinkle the diced mozzarella over the top. Bake the whole thing at 180°C (top and bottom heat) on the middle rack for about 30 minutes. Finally, turn on the oven grill, if available, and brown the cheese until golden brown.