Pasta Candela Recipe
Anellini pasta, sweet peas, and carrots in a rich and hearty meat sauce, baked in the oven and topped with melted mozzarella and fresh basil.
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Ingredients
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Pasta and Vegetables
Meat Sauce
Topping
Method
Preparation of Pasta and Vegetables
- 1
Cook Anellini Pasta
Bring a large pot of salted water to a boil. Add the anellini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- 2
Making the Meat Sauce
- 3
Cook Ground Beef
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- 4
Add Ground Beef
Add the ground beef to the skillet and cook until browned, about 7-10 minutes. Drain excess fat if necessary.
- 5
Combine Ingredients
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer and let it cook for 15-20 minutes, stirring occasionally.
Assembly and Baking
- 6
Combine Pasta and Sauce
In a large mixing bowl, combine the cooked anellini pasta, blanched sweet peas, diced carrots, and meat sauce. Mix well until all ingredients are evenly distributed.
- 7
Transfer to Baking Dish
Preheat the oven to 375°F (190°C). Transfer the pasta mixture to a greased 9x13 inch baking dish.
- 8
Add Cheese
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture.
- 9
Bake
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- 10
Garnish and Serve
Remove from the oven and let it cool for 5 minutes. Garnish with chopped fresh basil before serving.