Authentic Sicilian Baked Anelletti
A spectacular and deeply comforting baked pasta dish featuring small ring-shaped pasta coated in a rich meat ragu, topped with gooey melted cheese and a crispy crust.
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65 min
Easy
Italiana
4 servings
The story behind
You have no idea how incredibly delicious this dish is! The very first time I ever tried anelletti al forno was during an amazing summer trip to Palermo. I was invited over for a traditional Sunday family lunch, and they placed this massive, bubbling baking dish right in the middle of the table; the scent of toasted cheese and slow-simmered sauce made everyone hungry instantly. A lovely Italian nonna told me that this ring-shaped pasta is a staple in Sicily because it captures the savory meat sauce perfectly inside each little loop, making every single bite uniquely juicy. Personally, I think it is the ultimate star dish for a cozy, laid-back dinner party with friends where you can just relax and chat for hours. It goes beautifully with a simple side green salad tossed in a light lemon vinaigrette to cut through the rich cheese, and to drink, a glass of young red wine or a chilled bergamot iced tea pairs like a dream. It is pure baked happiness.
Instructions
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1Cook the anelletti pasta in a large pot of boiling salted water, draining it a couple of minutes before it reaches al dente since it will finish cooking in the oven.
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2In a deep skillet, heat the olive oil and sauté the chopped onion until soft and translucent.
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3Add the ground meat to the skillet, season with a pinch of salt and pepper, and cook while breaking it apart with a spoon until nicely browned.
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4Pour in the tomato purée and add the peas; lower the heat and let the ragu simmer gently for about 15 minutes to let the flavors deepen.
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5Drain the pasta and toss it directly with the meat ragu and half of the grated parmesan cheese in a large mixing bowl.
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6Transfer the mixture into a greased baking dish, spread it evenly, and cover the entire top with the shredded mozzarella and the remaining parmesan.
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7Bake at 190°C for about 20 minutes until the cheese is fully melted and forms a beautiful, bubbly, golden-brown crust around the edges.
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