Dinner · 75 min · italian

Pasta al Forno Siciliana

An Italian dinner built around rigatoni and ground beef and pork — on the table in 75 minutes. It is weeknight cooking that still hits your targets — 37 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Rigatoni
• 1 lb Ground beef and pork
• 2 cups Crushed tomatoes
• 1 Yellow onion
• 1 cup Frozen peas
• 3 Hard-boiled eggs
• 8 oz Low-moisture mozzarella
• 3/4 cup Parmigiano Reggiano
• 1/2 cup Breadcrumbs

Steps

1. Brown the meat with the diced onion, breaking it into small crumbles, then add the tomatoes and simmer 25 minutes into a thick ragù.
2. Boil the rigatoni 2 minutes shy of al dente — it finishes cooking in the oven, and overdone pasta turns to mush under the sauce.
3. Toss the pasta with the ragù, peas, cubed mozzarella, and half the parmigiano.
4. Layer into a buttered baking dish with the quartered hard-boiled eggs tucked through — the Sicilian surprise in every serving.
5. Top with breadcrumbs and the remaining parmigiano for a gratin crust.
6. Bake at 375°F for 30 minutes until bubbling and deeply golden. Rest 10 minutes so it slices cleanly, then serve in squares.

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