More ▾
Rigatoni al forno
From chefkoch.de
4 Portionen
1 hr 15 min
Baked rigatoni with ground beef ragù, ham, and melted Edam cheese.
| prepPreheat oven to 180°C / 350°F | ||||||
| 1 EL Olivenöl | Hackfleisch in Öl braten, braun & krümelig | Tomatenmark unterrühren, kurz anrösten | Gemüsebrühe & Sahne hinzufügen, aufkochen | Köcheln 30 min, Butter zerlassen, würzen | Sauce & Schinken zu Pasta, kurz erwärmen | In Auflaufform, Käse darüber, überbacken bis goldgelb |
| 150 g Rinderhackfleisch | ||||||
| 1 EL Tomatenmark | ||||||
| 200 ml / 200 ml Gemüsebrühe | ||||||
| 200 ml / 200 ml Sahne | ||||||
| 1 EL Butter, kalt | ||||||
| Salz | ||||||
| Cayennepfeffer | ||||||
| 1 EL Parmesan, frisch geriebener | ||||||
| 400 g Rigatoni | Rigatoni bissfest kochen, abtropfen | |||||
| 150 g Kochschinken, in 1/2–1 cm breite Streifen geschnitten | ||||||
| 200 g Edamer Käse, gerieben | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free