Dessert that is cool and reviving and has a crunch from walnuts.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 2 9×13-inch baking dishes |
Ingredients
- 1 tablespoon olive oil, or as needed
- 2 red onions, finely chopped
- ½ pound ground beef, or more to taste
- ½ pound bacon, chopped
- ¼ cup white wine, or as needed
- 2 (26 ounce) packages chopped tomatoes (such as Pomi®)
- 1 (6 ounce) can tomato paste
- 4 tablespoons white sugar, or more to taste
- salt to taste
- 1 (16 ounce) package rotini pasta (such as Barilla®)
- 4 tablespoons grated Parmesan cheese, or more to taste
- ⅓ pound chopped provolone cheese
- ⅓ pound chopped mozzarella cheese
Instructions
- Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
- Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9×13-inch baking dishes.
- Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
- Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
- Bake in the preheated oven until hot and melted, 30 to 45 minutes.
- Feel free to use any pasta shape you prefer.
- You can substitute veal or pork for the ground beef, if you like. You can also add some chopped ham, salami, or other cooked meat when layering.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 689 mg |
| Sugars | 11 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Very yummy, and a hit with my whole family. I played with the quantities of meat and sauce to make it in one single baking dish instead of two, and it worked out well! Looking forward to these leftovers for lunch tomorrow.