Pasta al Forno con Manzo, Peperoni Arrostiti e Mozzarella Affumicata (Baked Pasta with Ground Beef, Roasted Pe

Pasta al Forno con Manzo, Peperoni Arrostiti e Mozzarella Affumicata (Baked Pasta with Ground Beef, Roasted Pe ingredients

• 1 lb penne or rigatoni pasta
• 2 tbsp olive oil
• 1.5 lbs lean ground beef
• 1 medium yellow onion
• 3 garlic cloves
• 28 oz crushed tomatoes (passata)
• 12 oz roasted red peppers
• 0.25 cup fresh basil leaves
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 8 oz smoked mozzarella cheese
• 0.5 cup Parmigiano-Reggiano cheese
• 4 oz mozzarella cheese

How to make Pasta al Forno con Manzo, Peperoni Arrostiti e Mozzarella Affumicata (Baked Pasta with Ground Beef, Roasted Pe

1. Preheat your oven to 375°F (190°C). Bring a large pot of heavily salted water to a rolling boil. Add 1 lb of penne or rigatoni pasta and cook according to package instructions until very al dente (about 2-3 minutes less than full cooking time). Drain well and set aside.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add 1.5 lbs of lean ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain off any excess fat and transfer the beef to a bowl.
3. Add the remaining 1 tablespoon of olive oil to the same skillet. Add 1 diced yellow onion and cook over medium heat for 5-7 minutes until softened and translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Pour in 28 oz of crushed tomatoes (passata), 1 tsp of dried oregano, 1 tsp of salt, and 0.5 tsp of black pepper. Bring the sauce to a gentle simmer.
5. Stir the cooked ground beef and 12 oz of sliced roasted red peppers into the simmering tomato sauce. Simmer for 10-15 minutes, allowing the flavors to meld, then stir in 0.25 cup of fresh chopped basil.
6. In a large mixing bowl, combine the drained al dente pasta with the beef and roasted pepper tomato sauce. Add 8 oz of shredded smoked mozzarella cheese and 0.5 cup of grated Parmigiano-Reggiano cheese. Toss gently until everything is well combined.
7. Spoon the pasta mixture into a 9x13-inch baking dish, spreading it evenly. Sprinkle the top with 4 oz of shredded mozzarella cheese and a little extra Parmigiano-Reggiano.
8. Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly, the pasta is heated through, and the cheese on top is melted and golden brown.
9. Remove from the oven and let the baked pasta rest for 5-10 minutes before serving. Garnish with additional fresh basil, if desired.

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