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RECIPE
11 INGREDIENTS11 STEPS45MIN

Pasta al Forno

4.5
2 Ratings
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Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Baked pasta, a fantastic Italian meal.
45MIN
Total Time

Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG

Ingredients

US / METRIC
Servings:
10
Serves 10
4
Italian Pork Sausages with Fennel
1.1 lb
Rigatoni
2 heads
Medium  Broccoli
to taste
Extra-Virgin Olive Oil
1/4 cup
2 cups
1 pinch
Ground Nutmeg

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Nutrition Per Serving

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CALORIES
438
FAT
20.0 g
PROTEIN
25.6 g
CARBS
47.2 g

Cooking Instructions

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Step 1
Preheat oven to 220 degrees C (425 degrees F).
Step 2
Peel the skin off the Italian Pork Sausages with Fennel (4) and break down the mince into small balls.
Step 3
Cut the Broccoli (2 head) into small pieces, stalks too, and then boil for around fifteen minutes.
Step 4
Melt Butter (1/4 cup) and add All-Purpose Flour (50 gram), then whisk well to ensure you minimize lumps. Using Milk (500 milliliter), bring to stir in a small amount at a time over heat.
Step 5
Add Ground Nutmeg (1 pinch). Keep adding the milk and whisking until it becomes creamy. Set aside.
Step 6
Put a fry pan on the stove over medium heat. Add Extra-Virgin Olive Oil (to taste). Add Fresh Rosemary (1 sprig) and using a wooden spoon, mix it through the oil and around the pan so it infuses.
Step 7
Remove the rosemary and then add the cooked broccoli. Let it saute until broccoli beomes really soft and squash it down with a wooden spoon. Add the mini sausage balls and make sure they brown well and cook through.
Step 8
In the meantime, bring five liters of water to boil and add a good pinch of rock salt before adding the Rigatoni (500 gram). Cook the pasta two minutes less than the recommended time so it is still al dente. Strain.
Step 9
Mix together broccoli, sausage, and pasta. Mix well. Add some bechamel sauce through and mix again. Spoon mixture into a baking tray creating a layer. Add some bechamel sauce along with Fresh Mozzarella Cheese Ball (to taste). Layer pasta and cheese to create layers.
Step 10
Grate Parmesan Cheese (to taste) over the top. Bake in the oven for fifteen minutes.
Step 11
Serve and enjoy!

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Nutrition Per Serving
Calories
438
% Daily Value*
Fat
20.0 g
26%
Saturated Fat
7.5 g
38%
Trans Fat
0.0 g
--
Cholesterol
47.4 mg
16%
Carbohydrates
47.2 g
17%
Fiber
11.5 g
41%
Sugars
10.7 g
--
Protein
25.6 g
51%
Sodium
378.7 mg
16%
Vitamin D
--
--
Calcium
194.4 mg
15%
Iron
7.0 mg
39%
Potassium
628.3 mg
13%
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