Anelletti al Forno
Palermo's classic baked ring pasta layered with a rich beef and pork ragù, sweet peas, and melted Sicilian caciocavallo cheese.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Deep baking dish
- •Large saucepan
- •Large pot for pasta
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 22 g
- carbs
- 68 g
- fibre
- 5 g
- protein
- 28 g
- calories
- 580 kcal
Instructions
- 1
Heat two tablespoons of olive oil in a large saucepan over medium heat.
- 2
Add the chopped onion, carrot, and celery, cooking until softened and lightly golden.
- 3
Add the minced beef and pork, breaking up lumps until browned throughout.
- 4
Pour in the white wine and simmer until the liquid evaporates.
- 5
Stir in the tomato paste, passata, and peas, then season with salt and pepper.
- 6
Lower the heat and simmer gently for 35 minutes until the ragù is thick.
- 7
Boil the anelletti in salted water for half their packet time, then drain thoroughly.
- 8
Grease a deep baking dish with olive oil and dust the inside evenly with breadcrumbs.
- 9
Mix the drained pasta into the hot ragù with cubed caciocavallo and half the grated cheese.
- 10
Transfer the pasta mixture into the prepared dish and press down lightly to level it.
- 11
Dust the surface with remaining breadcrumbs and grated cheese, then bake at 190°C for 30 minutes.
- 12
Rest the baked dish for 15 minutes before slicing so the portions hold together neatly.
Chef's tips
Boil the anelletti for only half the time stated on the packet so they remain perfectly al dente after baking. Allowing the dish to rest before slicing is crucial for clean, compact portions that do not crumble.
Ingredient substitutions
- caciocavallo cheese → young provolone or mild pecorino
Storage
Store leftover baked pasta in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices covered with foil in a 180°C oven until piping hot, or eat cold straight from the fridge.
Common mistakes to avoid
- •Overcooking the pasta in water, which results in a soft, mushy texture after baking.
- •Cutting into the timbale immediately out of the oven, causing it to collapse rather than hold its slice.
- •Forgetting to breadcrumb the baking dish, which loses the traditional crisp outer crust.
Serving suggestions
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