Italian pasta pie-cones (rigatoni)

-Horns – 450g
-Olive oil – 2 tablespoons
-Ground beef – 150 g
-Pork mince – 150 g
-Beef mince – 150 g
-Salt and pepper – to taste
-Tomatoes in own juice – 800 g
-Dry red wine – 2 tablespoons
-Worcestershire sauce – 1 tbsp
-Dry parsley – 1 teaspoon
-Dry basil – ½ teaspoon
-Garlic powder – ¼-half teaspoon
-Dry oregano – ¼ teaspoon
-Red pepper flakes – ¼ teaspoon
-Grated mozzarella – 1 cup
-Grated cheddar cheese – 1 cup
-Grated Parmesan cheese – 1 cup
-Ricotta – 110g

Cooking method:    
Boil and drain the horns. Put them in a bowl and drizzle with olive oil to pasta does not stick together.
At this time, heat a frying pan over medium heat.
Pour the rest of olive oil and place all the beef, salt and pepper. Stir fry the mince until cooked (it should change in color or be pink).
Add the tomatoes, pour in the red wine, Worcestershire sauce, put spices: parsley, basil, garlic powder, oregano and pepper flakes. Again, salt and pepper.
Reduce heat, cover and simmer about 20 minutes.
Heat the oven to 205 degrees.
Fill cones with grated Parmesan cheese and stir to distribute the cheese.
Set horns even layer vertically in a baking dish with removable edges (pre-grease the dish with butter). Put a layer of ricotta and meat sauce on top of fill. Now, a very important point: clean hands, or rather fingers gently propihnite minced deeper and thus starting each horn. Along with the meat will ipolzovat and ricotta, which will not dry the track (do not take the time for this procedure – about 8 minutes).
Put the form with raw pie on the rack, and send in a preheated oven for 15 minutes. Remove the cake from the oven, sprinkle evenly grated mozzarella and cheddar, and return to the oven for another 15 minutes.
Remove the cake from the oven, let stand 15 minutes, then carefully walk across the diameter of a knife and remove the edge.
Serve the cake with chopped fresh parsley.


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