Baked trofie

To make lunch special there is the recipe for baked trofie, a tasty first course, with bechamel sauce and sausage ragout.

Baked pasta is a format much loved by Italians. A variety of macaroni and fresh pasta lends itself very well to this type of preparation. Today, let's see how to prepare baked trofie, as good as ever. This type of pasta is also perfect for baking , especially if it is accompanied by a rich sauce. To prepare this first course, you need a good sausage ragout and lots of bechamel. With a warm, stringy and delicious filling, this product is truly rich and makes even a simple lunch special.

Preparing the recipe for baked trofie

1. To begin, pour the oil slowly into the bottom of a pan. Heat it on the stove.
2. Peel and chop the onion finely, then add it to the pan and leave to fry.
3. Remove the casing from the sausage and add it to the pan, to brown for about 4 minutes; then, add the white wine and let it evaporate completely.
4. Pour the tomato sauce into the pan and season with a little salt. Cook for 20 minutes over medium-low heat.
5. Once ready, move on to boiling the trofie . Boil a pan full of salted water and let them cook for the expected time.
6. Next, drain the trofie and place them in a bowl.
7. Add the ragù (leaving some aside) and season with a handful of grated cheese.
8. In the container, also pour the béchamel (leaving a small quantity of this too), prepared previously; mix to distribute all the components well.
9. Take a baking tray and pour all the mixture inside. Then, cover it with the remaining part of ragù and bechamel.
10. Add the provola, cut into cubes, or grated with a grater with large holes.
11. Bake in the oven at 200°C for 20 minutes . Once finished, let cool and serve.

storage

Baked trofie are a truly delicious first course, excellent for Sunday lunch. If you have leftovers, you can keep them for a maximum of 2 days in the fridge .

Alternatively, try the delicioussalmon trofie .

Riproduzione riservata © - WT