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Hearty Baked Pasta

Source of Recipe

From "My Family Table" by John Besh


Recipe Introduction

"This is a baked pasta for all meats. You can easily substitute pork or chicken for the beef and the recipe will work perfectly. The point is to make it in the morning and bake right before dinner, or even bake it a few days ahead, say on Sunday, refrigerate and reheat when you need a hearty cooked dinner. That's what we do."

List of Ingredients

â—¦ 3 tablespoons olive oil
â—¦ 1 onion, diced
â—¦ 1 carrot, peeled and diced
â—¦ 2 cups diced cooked meat, such as from slow-cooked beef roast or brisket
â—¦ 2 cloves garlic, thinly sliced
â—¦ 1 tablespoon crushed red pepper flakes
â—¦ 1 teaspoon dried oregano
â—¦ 1 (12-ounce) cans diced tomatoes
â—¦ Salt
â—¦ Freshly ground black pepper
â—¦ 1 pound penne or other shaped pasta, cooked
â—¦ Leaves from 2 sprigs fresh basil, sliced
â—¦ 1 cup shredded fresh mozzarella cheese


Recipe

Preheat the oven to 400° F.

In a large heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add the onions and carrots and cook, stirring, until browned, about 10 minutes. Add the beef, garlic, pepper flakes, and oregano, stir for 3 minutes, then add the tomatoes. Raise the heat to high, bring to a boil, then immediately lower to a simmer. Season with salt and pepper.

Add the pasta and basil to the pot, stir gently, then pour the contents into a large baking dish. Top with the mozzarella and bake for 10 minutes, or until the cheese has browned a bit. Serve immediately.

Serves 6