Number of servings : 6
Prep time: 15 minutes
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
450 g / 1 lb pennette rigate
1 medium onion, chopped
2 cloves garlic, chopped
50 ml / 1/4 cup olive oil
450 g / 1 lb ground veal
625 ml / 2 1/2 cups / 250 g Mozzarella cheese, grated
125 ml / 1/2 cup / 50 g Parmesan, grated
50 ml / 1/4 cup 35% cream
10 ml / 2 tsp flat parsley, chopped
To taste salt and freshly ground pepper
In a large pot, cook the pasta al dente, following package directions. Drain without rinsing and set aside in a large bowl.
Preheat oven to 180°C / 350°F.
In a skillet, wilt the onion and garlic in the oil. Add the veal and cook until no longer pink, breaking up the meat with the back of a wooden spoon. Remove from heat and add to the pasta.
Add three-quarters of the Mozzarellissima, all the Parmesan, cream, and parsley and season to taste with salt and pepper.
Toss well and transfer to an oven-to-table casserole. Sprinkle with remaining cheese and bake about 20 minutes.