Wednesday, August 18, 2010

Baked Tortiglioni

Katie from Thyme for Cooking is hosting Presto Pasta Night, a fabulous weekly event devoted to all things pasta - this week I'll be using tortiglioni.

tortiglioni© by Haalo



Tortiglioni are thicker and bigger than rigatoni and work well with rich sauces and are resilient enough for baked dishes.

I'll be using them in lasagne-like baked dish - using a sauce made from left-over osso buco and interspersed with deliciously rich, Béchamel sauce.

baked tortiglioni© by Haalo


Baked Tortiglioni with Osso Buco and Peas

tortiglioni, cooked
osso buco
peas
Béchamel sauce
grated parmesan, for topping


For the osso buco sauce:
I always make extra osso buco so I have leftovers for making pasta the next day.

Pick the meat from the bones and add that back to the pot - don't forget to include the bone marrow. Add fresh peas and place over a low heat to warm through.

Assemble the dish:
Toss the cooked tortiglioni through the heated sauce. Arrange a layer of this mixture on the base of baking dish, drizzle with Béchamel. Repeat with layers of pasta and Béchamel. Sprinkle the top layer with grated parmesan.

Bake in a preheated 170°C oven until heated through and the top is golden.

baked tortiglioni© by Haalo

6 comments:

  1. Can't wait for winter so I can make Osso Buco so I can't make this.... What a wonderful idea!

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  2. Slurpingly delicious! Definitely going to be my Fall "go to" dish. Thanks for sharing with Presto Pasta Nights.

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  3. This looks awesome. Wickedly wonderful in fact and down under in Oz we are in late winter, so very timely to find something a touch new and different & still staying with a winter warmy :) Thanks

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  4. Boy does that look good! I'd like some right now. Haven't made Osso Buco for some time, but this will be good motivation.

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  5. Cooked this tonight! Outstanding. Thank you so much

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