Ingredients with Measurements:
- 1 lb. crocetta pasta
- 1 lb. ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz.) crushed tomatoes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook crocetta pasta according to package instructions until al dente. Drain and set aside.
3. In a skillet, cook ground beef over medium heat until browned. Add chopped onion and minced garlic, and cook until onion is translucent.
4. Add crushed tomatoes, dried basil, dried oregano, salt, and black pepper to the skillet. Simmer for 10 minutes.
5. In a separate bowl, mix together ricotta cheese and grated Parmesan cheese.
6. In the baking dish, layer half of the cooked crocetta pasta, followed by half of the meat sauce, and then half of the ricotta cheese mixture. Repeat the layers.
7. Top with shredded mozzarella cheese.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 25g
Saturated Fat: 12g
Cholesterol: 105mg
Sodium: 1050mg
Carbohydrates: 45g
Fiber: 4g
Sugar: 8g
Protein: 36g
Substitutions for ingredients:
- Crocetta pasta can be substituted with any short pasta, such as penne or rigatoni.
- Ground beef can be substituted with ground turkey or chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Mozzarella cheese can be substituted with provolone cheese.
Variations:
- Add chopped bell peppers or mushrooms to the meat sauce.
- Use Italian sausage instead of ground beef.
- Add spinach or kale to the ricotta cheese mixture.
- Top with sliced black olives or pepperoni before baking.
Tips and tricks:
- Make sure to cook the pasta al dente, as it will continue to cook in the oven.
- Drain the ground beef well to prevent the meat sauce from being too greasy.
- Let the baked crocetta al forno cool for a few minutes before serving to prevent the cheese from being too runny.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a large platter with a sprinkle of chopped fresh parsley.
Garnishes:
Garnish with a sprinkle of red pepper flakes or grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the pasta is too dry, add a splash of pasta water to the meat sauce.
- If the cheese is not melted enough, broil for a few minutes until bubbly.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Crocetta pasta is a short, twisted pasta that originated in Southern Italy. It is often used in baked pasta dishes, such as crocetta al forno.
Flavor profiles:
Crocetta al forno is a savory and cheesy pasta dish with a tomato-based meat sauce.
Serving suggestions:
Serve hot and enjoy as a main course for dinner.
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Region: Italian