Pasta Casserole with Minced Meat and Ricotta Cheese

Heat the olive oil in a large frying pan and sauté all the chopped vegetables, as well as spices and minced meat. Extinguish with red wine and cook a little.

Then add the pelati tomatoes with their juice, season with salt and pepper and cook on low heat for about forty-five minutes.

Stir from time to time. Then remove the sauce from the stove and let it cool down a little.

In the meantime, cook the pasta in enough boiling salted water until al dente, i.e. just tender. Drain and rinse on the spot with cold water to prevent them from sticking together.

Break up the ricotta and mix it with the pasta in a large baking bowl (**). Next, mix in the slightly cooled sauce. Pour everything into a large, well-buttered baking dish.

For the glaze, stir through the eggs, milk and freshly grated Parmesan cheese and season well with salt and freshly ground pepper. Spread evenly over the casserole.

Cut the mozzarella into thin slices and spread evenly over the pasta. Sprinkle with the freshly grated Parmesan.

Meanwhile, bake the casserole in the oven heated to 200 °C on the lowest rack for twenty-five to thirty minutes until golden brown. Serve very hot, garnishing with freshly chopped parsley leaves.

(*) For the nutritious Italian pasta gratins are suitable the bucatini – large, thick spaghetti.

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