Baked Farfalle with Mortadella and Béchamel

Name: Baked Farfalle with Mortadella and Béchamel
Total time: 6900 s
Yield: Serves 4 servings
Ingredients: 12 oz farfalle pasta (about 340 grams); 1 ball mozzarella cheese; 1 cup grated Parmesan cheese (about 100 grams); 3.5 oz mortadella (about 100 grams); Salt, to taste; 10.5 oz mixed ground meat (about 300 grams); 1 cup cooked or frozen peas (about 150 grams); 1/2 onion; 1 carrot; 1 celery stalk; 1/4 cup red wine (about 60 ml); 2 cups tomato purée (about 500 ml); 1 tablespoon tomato paste; 4 1/4 cups water (1 liter); 1 bay leaf; as needed Extra-virgin olive oil,; Salt and pepper, to taste; Pinch nutmeg; Prepared béchamel sauce; 1 baking dish; 1 pot for boiling water; 1 saucepan; 1 wooden spoon

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

Baked Farfalle with Mortadella and Béchamel is a truly delicious main dish, perfect as a baked pasta for Sunday or special holidays. This rich baked pasta features a flavorful meat and pea ragù, mortadella, and a velvety béchamel sauce.

#La CucinaDiMimi# @ivana75cucinadimimi

Saved

Ingredients

1 hour 30 minutes + 25 minutes

Serves 4 servings

12 ozfarfalle pasta (about 340 grams)
1ball mozzarella cheese
1 cupgrated Parmesan cheese (about 100 grams)
3.5 ozmortadella (about 100 grams)
Salt, to taste
For the ragù:
10.5 ozmixed ground meat (about 300 grams)
1 cupcooked or frozen peas (about 150 grams)
1/2onion
1carrot
1celery stalk
1/4 cupred wine (about 60 ml)
2 cupstomato purée (about 500 ml)
1 tablespoontomato paste
4 1/4 cupswater (1 liter)
1bay leaf
as neededExtra-virgin olive oil,
Salt and pepper, to taste
Pinchnutmeg
Prepared béchamel sauce
Tools:
1baking dish
1pot for boiling water
1saucepan
1wooden spoon

Saved

Steps

1 hour 30 minutes + 25 minutes

1

First, prepare the ragù, since it needs to cook for a while. If you like, you can make it the day before, let it cool, and store it in the fridge to use the next day.
2

Peel the onion and carrot, clean the celery, dry them, and chop them into small pieces using a knife, mezzaluna, or food processor.
3

Heat some olive oil in a saucepan. Add the chopped vegetables and sauté, stirring occasionally with a wooden spoon. Add the peas and ground meats.
4

Once the ingredients are browned, pour in the red wine and let it evaporate. Add the tomato purée and a teaspoon of tomato paste to give the ragù a richer color.
5

Season with salt, pepper, a pinch of nutmeg, and add the bay leaf for extra flavor. Pour in 4 1/4 cups (1 liter) of water and mix well. Cook over low heat, stirring often with a wooden spoon, until the liquid has evaporated and the sauce has thickened. The ragù is now ready!
6

It's best to prepare the béchamel while the pasta is cooking, so it's warm and smooth. You can use store-bought béchamel and just heat it up.
7

Cut the mortadella into small pieces or strips and set aside. Bring a large pot of salted water to a boil.
8

Add the farfalle and stir right away to prevent sticking. Stir often and cook until just al dente, since the pasta will finish cooking in the oven. Drain.
9

Place the pasta in a large bowl. Add the ragù, reserving some to spread on top later. Add the grated Parmesan, mortadella, mozzarella cut into pieces, and some of the béchamel.
10

Mix well and transfer to a nonstick baking dish, spreading the pasta evenly. Top with the remaining ragù, the rest of the béchamel, and a little more Parmesan. Bake in a preheated oven at 350°F (180°C) for about 25-30 minutes, until a light golden crust forms on top. Your baked farfalle with mortadella and béchamel is ready to serve.