Rigatoni au gratin with prosciutto 

Good day everyone today I propose a first really irresistible... Rigatoni au gratin with prosciutto. A tasty first course that has the power to brighten up the table every day. It is a very simple recipe to make and all in all also economical, as I have included in the preparation leftovers from the fridge; Let's also say that these baked rigatoni au gratin are therefore an excellent recycling recipe. These rigatoni au gratin can be safely prepared as a Sunday dish and will always be appreciated by the family: how to resist that crust so crunchy that is formed during cooking? Not to mention the seasoning: mozzarella, meat sauce, a little béchamel sauce, chunks of roast and Parmesan. It doesn't take much to pleasantly surprise your guests: The time to cook the rigatoni al dente and assemble the ingredients you prefer with pasta in the pan, twenty minutes in the oven and voilà here they are ready on the table. Perfect to prepare in advance, this first course of pasta au gratin with prosciutto and mozzarella is a rich and tasty dish to bake! Tasty, crunchy outside and creamy inside: the encore is mandatory. The complete recipe.

Ingredients

1 pound rigatoni pasta

4 cups tomato sauce

1/2 pound chopped meat (beef)

1/2 pound grated Parmigiano

1 pound mozzarella

1/4 pound of prosciutto

1/2 cup dry white wine

extra virgin olive oil

3 leaves of fresh basil

1 medium onion

salt & pepper

Directions

In a sauce pan add some olive oil and chopped onion. Once the onion turns clear add the chopped meat an let it sauté in the oil and the onion. After 3 minutes add the wine and let it evaporate for 5 minutes.

Add the tomato sauce and let everything cook at low heat for 20 minutes. Stir from time to time. In a separate pot boil water and cook the rigatoni. The rigatoni should be cooked very "Al Dente". In an oven pan spread a thin layer of meat sauce and add a layer of rigatoni.

Cover the rigatoni with a layer of sauce and a good sprinkle of Parmigiano. Add a layer of mozzarella cut in small cubes and a layer of slices of prosciutto. Repeat the layering process until you have no more rigatoni. The last layer of rigatoni should be covered with a generous layer of sauce, a good sprinkle of Parmigiano and mozzarella cubes. Bake in the oven for 15 minutes at 375 F.