Oven-baked Fusilli

Fusilli al Forno

Today I have made Fusilli al Forno because my husband will come back from work late in the evening and I needed something easy to prepare ahead of time. Oven baked pasta is as pasta salad,….. easy to prepare, and as diverse as you want it to be. This one is tasty and perfect for a party or a picnic.

Preparation time: about 10 minutes

Cooking time: about 1½ hours

Serves 5–6

Ingredients:

Extra virgin olive oil, about 9 tablespoons
2 garlic cloves, peeled and chopped
½ pound (220 grams) ground beef or veal
14 ounces (400 grams) champignon mushrooms, sliced
Salt, about 2 teaspoons + 1½ tablespoons
½ medium onion, peeled and chopped
3 cans Italian peeled tomatoes, approximately 14 ounces (400 grams) each
11 cups (2¾ liters) water
Pepper to taste
1 pound (450 grams) short fusilli pasta
½ cup (120 milliliters) frozen or fresh peas
¼ pound (110 grams) smoked cheese, chopped
Grated Pecorino Romano cheese, about 1½ cups (370 milliliters)

Method:

1.        Heat 4 tablespoons oil in a large pan. Add the garlic and sauté. Add the meat and let brown a little, then add the mushrooms, cover and let cook until tender. Season with ½ teaspoon of salt.
2.        Meanwhile, heat 5 tablespoons oil in another large pan. Add the onion and sauté gently. Add the tomatoes, 1 cup (250 milliliter) water, 1½ teaspoons salt, and pepper. Stir well and cook about 40 minutes. Then, with an immersion blender, blend the sauce. At this point, taste the sauce and add more salt if needed.
3.        Bring 10 cups (2½ liters) water to a boil in a large pot. Add 1½ tablespoons salt. Add the pasta and boil it, stirring often. Drain the pasta about 2 minutes before the cooking time suggested on the package and return it to the pot. Add most (about ¾) of the tomato sauce and stir well, and then add the peas, smoked cheese and 1 cup (250 milliliters) Pecorino Romano cheese. Gently mix all the ingredients.
4.        Preheat the oven to 430° F (220° C).
5.        Transfer half of the pasta to a baking pan (about 9 x 13 inches or 22.8 x 33 cm) and smooth the surface with a spatula. Add a layer of the meat and mushrooms mixture, and a sprinkle of Pecorino Romano cheese on top. Cover with the remaining pasta and follow with a final layer of tomato sauce and Pecorino Romano.
6.        Bake for 30–40 minutes. Allow to rest at least 30 minutes before serving.