Penne rigate with minced meat, broccoli and ricotta
Preparation time
5 min
Cooking time
25 min
Dietary preference
Meat
Difficulty
Easy
Region
Lombardia
Servings
4
Pasta penne rigate with minced meat, broccoli and ricotta is easy to make yourself with Bertolli pasta sauce Cremosa. Delectable cream sauce inspired by Lombardy. With a sweet, creamy taste thanks to the use of cream. Full of flavour and healthy thanks to cherry tomatoes, fresh oregano, minced beef, broccoli and ricotta.
In this recipe
Preparation method
- Cook the penne rigate ‘al dente’ according to the instructions on the packet. Peel and chop the onion. Wash the broccoli and make small florets. Wash the cherry tomatoes and drain them well. Remove the oregano leaves from the sprigs.
- Heat the Bertolli olive oil in a pan and fry the onion until translucent. Season the minced meat with salt and pepper and add it to the onion. Stir-fry the minced beef until brown and loose and season with salt and pepper.
- Then add the broccoli and stir-fry the mixture for 3 minutes on high heat. Now pour in the Bertolli pasta sauce and add the oregano. Leave the sauce to simmer gently for 15 minutes.
- Stir in the cherry tomatoes and ricotta cheese 5 minutes before the end. If necessary, season the sauce with salt and pepper. Add the cooked pasta to the sauce and heat through briefly. Divide among 4 plates and serve.
Ingredients
- 1 bag Bertolli Penne Rigate
- 1 Bertolli Tomato&Mascarpone pasta sauce in bag a 460ml
- 1 tbsp Bertolli olive oil classico
- 1 onion
- 1 stalk of broccoli
- 250 g cherry tomatoes
- 1 tbsp fresh oregano
- 450 g minced beef
- 3 tbsp ricotta
View the nutritional value
| Energy | 733 kJ (175 kcal) |
| Protein | 35,3 g |
| Carbohydrates | 79,9 g |
| Sugar | 17,9 g |
| Fibre | 6,8 g |
| Fat | 29,5 g |
| Saturated fat | 11,3 g |
| Salt | 0,53 g |
