Beef-Filled Pasta Tubes - Northern Italy
Pasta tubes are filled with a herby meat mixture and baked in a creamy
cheese sauce in this tasty dish.
Traditionally made with veal, this recipe uses minced beef for a cheaper
variation.
Preparation and cooking is about 40 minutes each
(Serves 4)
20g/9oz pipe rigate pasta
Salt and black pepper
For the Filling
2 shallots
2 spring onions
2 sticks celery
2 tbsp olive oil
250g/9oz minced beef
4 tomatoes
150g/5oz mozzarella cheese
Fresh sage or 1 tsp dried
Tip: Look for firm mozzarella cheese, specifically made for pizzas as it is
easier to grate.
For the Sauce
15g/1/2 oz butter
25g/1oz plain flour
450ml/3/4 pint beef stock
100ml/4 fl oz sour cream
100g/4oz grated Parmesan cheese
1. Cook the pipe rigate in a pan of boiling salted water for 10
minutes, or until just tender.
Drain and rinse under cold water.
2. For the filling, peel the shallots.
Chop the shallots, onions and celery.
Heat the oil in a rying pan.
Add the shallots, onions and celery and cook for 5 minutes, stirring
until soft.
Add the mince and fry until browned, breaking up the meat with a
wooden spoon.
3. Remove the tomato stems and cut a cross in the bottom.
Cover with boiling water and leave for 30 seconds.
Drain and peel.
Cut in half, remove the seeds and chop the flesh.
Add tomato flesh to the pan
Cook for 5 minutes
Chop or grate the mozzarella
Chop 1 tablespoon of sage.
Add both to the pan
4. Preheat the oven to 180C/350F/Gas 4
Grease a shallow ovenproof dish
Spoon the filling into the pasta tubes, pressing in gently.
Arrange in the dish
5. Melt butter in a pan
Stir in flour and cook for 1 minute
Remove from the heat
Whisk in the stock
Cook, stirring, until thick
Stir in cream and Parmesan
Pour over pasta
Bake for 30-40 minutes or until piping hot.
Cooking Tip: If you cannot find pipe rigate tubes for stuffing, turn this
dish into a layered bake. Cook your favourite pasta shapes as in step 1,
then put half into the baking dish. Top with half the meat filling, repeat
the layers with the remaining pasta and meat mixture.
Pour over the sauce and bake as directed.
Serving Tip: Serve the pasta with tomato, onion and basil salad (mixed with
olive oil only) for an authentic Italian style meal.
Serve a red wine with this dish such as a Beaujolais or young Chianti.
About sage: Sage is the premier herb in Italian cooking. It is mostly
used fresh, picked from the garden. The intense flavour and aroma are used
to good effect in fillings for ravioli and tortellini and in the classic
pasta sauce of melted butter infused with whole fresh sage leaves.
Enjoy and Bon Appetit !
Lorraine
The French Canadian who moved to England
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