Anelletti al Forno

Method

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1. Soften the onion in the oil, add the mince and brown it hard, 12 minutes. Add the wine and reduce away.

   Mark done

2. Stir in the tomato purée, then the passata, salt and pepper. Simmer 45 minutes until thick. Add the peas for the last 5 minutes.

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3. Boil the anelletti for 4 minutes less than the packet says and drain.

   Mark done Start 4 min timer

4. Fold the pasta through the ragù with the fried aubergine and half the diced cheese.

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5. Oil a deep 24 cm cake tin and coat the inside thickly with the toasted breadcrumbs, including the sides.

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6. Pack half the pasta in, scatter the rest of the cheese over, then the remaining pasta. Press down firmly and top with parmesan and more breadcrumbs.

   Mark done

7. Bake at 190°C / 375°F for 40 minutes until browned. Rest 20 minutes before turning out and slicing.

   Mark done Start 40 min timer

Chef’s Tips

• Breadcrumb the tin, not grease it. That is the crust.
• Undercook the pasta by four minutes.
• Rest twenty minutes before turning out or it collapses.

Pairing Suggestions

• A glass of Nero d'Avola
• Green salad
• A beach

Storage & Reheating

Refrigerated for 4 days and genuinely good cold. It freezes baked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.