Pennette with Veal and Two Cheeses

Number of servings : 6 Prep time: 15 minutes Cooking time: 30 minutes Type of meal : | Main Courses

Number of servings : 6

Prep time: 15 minutes

Cooking time: 30 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

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

Directions

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.

Serve immediately.

Nutritional information:

Pennette with Veal and Two Cheeses