Prep Time: 25 min Sauce Cook Time: 1 hour Bake Time: 30 minutes Total Time: 2 hrs
This is a MUST.
1 box BANZA Cavatappi Chickpea Pasta, cooked
3 cups homemade beef Ragu
1 cup shaved Parmesan
1/2 cup shredded mozzarella
Basil, for garnish
Preheat your oven to 375 F. In a large pot bring salted water to a boil and add in pasta, frequently stirring for about 5-6 minutes. Drain, rinse and reserve. In that same pot add in some olive oil and re-heat your beef ragu, transfer pasta back into pot and FOLD IN with the sauce so you don’t end up with a ton of mini pasta pieces. In a 9x9 inch baking dish layer the following… pasta, parmesan a little mozzarella and repeat until finished with the pasta now top with more parmesan cheese and take to the oven for 25 minutes and broil for 5.
Garnish with basil and enjoy!
8 Roma tomatoes, scored and boiled (about 15 min)
1/2 onion, thinly sliced
4 garlic cloves, minced
3 cups chicken/beef broth
2 tablespoons oregano seasoning
1 teaspoon red pepper flakes
1 tablespoon mushroom seasoning (Trader Joes optional) or add in some rehydrated dried mushrooms, minced. (THIS IS THE GAME CHANGER)
1 tablespoon Maldon Salt
1 teaspoon pepper
In a large sauce pot over medium high heat add in some olive oil, once heated add your ground meat and DO NOT STIR OR BREAK DOWN MEAT, what you’re going to do here is try to get it evenly seared on both sides leaving the middle part raw (this will finish cooking in the sauce.) Now add in onion and sauté for 8 minutes, add in your garlic and seasonings and sauté until fragrant. Now add in your previously boiled tomatoes, smash and turn heat down to low. Add in your broth, cover and simmer for 1 hour. Once off the heat add in a couple basil leaves and mix well.
You can use a large can of canned whole peeled tomatoes to save some time.
Make this a veggie recipe subbing beef for tofu, and beef broth for veggie broth (find veggie broth recipe here)