Name: Baked Rigatoni with Ground Meat and Button Mushrooms
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 2 kleine Onion(s), finely diced; 4 Garlic clove(s), finely diced; 1 tbsp Olive oil; 250 g Ground beef; 500 g Tomatoes, strained; 250 g Cream; 150 g Cooked ham, diced; 200 g Button mushrooms, sliced; 360 g Rigatoni; 250 g Mozzarella, diced; 1.5 TL, gehäuft Herbs, Italian; 1 TL, gestr. Cayenne pepper; 1.5 TL, gestr. Salt; Pepper, freshly ground

This baked rigatoni casserole with ground meat and button mushrooms is a dish that has been prepared in my family for generations. My grandma, a true Italian, always cooked it for the whole family on Sundays. Of course without Thermomix®, but the modern version with the Thermomix® makes the preparation much easier and faster, without saving on taste. The basis of this casserole is of course the sauce. The ground beef provides a hearty base, which is given a fruity note by the strained tomatoes. The cream makes the sauce creamy and mitigates the acidity of the tomatoes. The cooked ham brings an additional salty and spicy component into play. The button mushrooms contribute an earthy note and a pleasant texture. The Italian herbs, cayenne pepper, salt and pepper round off the taste profile and provide the necessary spice. The mozzarella provides the typical baked look and a mild, creamy taste. When preparing with the Thermomix®, it is important to finely chop the onions and garlic so that they no longer disturb the sauce. Sautéing in the Thermomix® ensures that the aromas are optimally released. The ground meat should be browned crumbly in a pan before adding it to the Thermomix® to develop roasted aromas. When simmering the sauce, it is important to activate the reverse, so that the button mushrooms are not crushed. The spatula helps to loosen the ingredients at the bottom of the mixing bowl and prevent burning. The rigatoni should be cooked very al dente, as they will continue to cook a little in the oven. For a vegetarian version, the ground meat can be replaced by soy granules or lentils. For a vegan version, a plant-based alternative can be used instead of cream and mozzarella. Instead of cooked ham, smoked tofu cubes can be used. The spices can be varied as desired. Oregano, thyme or rosemary also go well with this dish. The baked rigatoni casserole tastes best when it comes fresh from the oven. A green salad or a tomato salad goes well with it. A glass of red wine perfectly rounds off the dish. Leftovers of the casserole can be stored in the refrigerator and warmed up the next day. The casserole can also be prepared well in advance. The sauce can be prepared the day before and stored in the refrigerator. The next day, only the rigatoni need to be cooked and the casserole layered and baked.

Baked Rigatoni with Ground Meat and Button Mushrooms

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Description

Ingredients (14 ingredients)

Preparation (10 steps)

Chop onions and garlic

Sauté onions and garlic

Brown ground meat

Add and sauté button mushrooms

Add tomatoes and cream

Simmer sauce

Add ham

Prepare rigatoni

Layer casserole

Bake casserole

Finished cooking? Great! 🎉

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