Rigatoni al forno with ham, egg and peas

Ingredients for 4 servings:

• 300g rigatoni
• 350 g minced beef
• 1 tbsp olive oil
• 150 g ham
• 150 g peas
• 2 eggs, hard-boiled
• 4 tbsp tomato paste
• 100 ml white wine
• 400 ml cream
• 150 ml beef stock
• 1 onion(s)
• 1 garlic clove(s)
• 200 g mozzarella, grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Preheat the oven to 200°C (top/bottom heat). First, cook the rigatoni in salted water according to the package instructions, but only until al dente. Meanwhile, brown the ground beef in olive oil. Add the diced onion and garlic, and briefly fry the finely chopped ham. Add the tomato paste, deglaze with white wine, and simmer briefly (about 1 minute). Add the beef stock, cream, peas, and seasonings, and simmer gently for about 10 minutes. Add the hard-boiled, finely chopped eggs, and season to taste. Transfer the cooked rigatoni to a large baking dish, pour over the sauce and cheese, and bake in the oven for another 10-15 minutes.