Baked Rigatoni Recipe

• 1 lb rigatoni pasta ↔ Sustituir
• 1 tablespoon olive oil ↔ Sustituir
• 1 red onion, diced ↔ Sustituir
• 4 cloves garlic, roughly chopped ↔ Sustituir
• 1 lb ground meat broken into smaller pieces (use ground beef, plant-based  “meat” like Beyond Burger, ground turkey, lamb, elk, or even bison).  ↔ Sustituir
• 1 teaspoon salt (perhaps reduce if using Beyond Burger)  ↔ Sustituir
• 1 teaspoon black pepper  ↔ Sustituir
• 2 teaspoons Italian seasoning ↔ Sustituir
• 1 teaspoon fennel seeds ↔ Sustituir
• 1 teaspoon paprika ↔ Sustituir
• ½ teaspoon chili flakes  ↔ Sustituir
• 1 tablespoon tomato paste ↔ Sustituir
• 24-ounce jar of marinara sauce ↔ Sustituir
• ¼-½ cup of water, to rinse out the jar ↔ Sustituir
• ¼ cup grated pecorino ↔ Sustituir
• ½ cup mozzarella (save for top)  ↔ Sustituir
• 1 ½ tablespoons olive oil ↔ Sustituir
• 1 ½ tablespoons flour ↔ Sustituir
• 1 ¼ cup milk (or plant-milk), more as needed ↔ Sustituir
• ½ teaspoon granulated garlic  (or sub fresh garlic clove, sauteed with the olive oil) ↔ Sustituir
• ¼ teaspoon nutmeg, fresh-grated is nice here ↔ Sustituir
• Generous pinch of salt and black pepper ↔ Sustituir
• ¼ -½ cup grated mozzarella (or melty vegan cheese) ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

Esta página puede contener una traducción automática. La fuente original es la referencia.