Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia
10 August 2017, 02:34
Casting Call for all Nonne - Fall 2017


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes

Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Anellini al Forno - Baked Anellini

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image

Play the Video of this Recipe:

(Please SUBSCRIBE to my YouTube Channel to get the Newest Videos)


Anellini al Forno - Baked Anellini, a classic dish from Sicily perfect to make for your Sunday dinner, holidays or special occasion.

PS: This Video Recipe is now available on the Cooking with Nonna TV Channels available on: Roku TV, Apple TV, Amazon Fire and Android. Please search for the Cooking with Nonna channel on your TV platform and enjoy the show on your large TV screen! your social media marketing partner

For the Meat:

  • 1 pound ground mixed meat (beef, pork and veal)
  • 1 egg
  • 2 cloves garlic, chopped
  • 1/4 cup plain bread crumbs
  • 1/4 cup grated pecorino cheese
  • salt & pepper, as desired
  • 1 small onion, chopped
  • 3 tablespoons Botticelli extra virgin olive oil
  • 1 28 ouce can of Botticelli crushed tomatoes, use 1/2 cup for to brown the meat and the remainder for the Tomato Sauce
  • 1/2 cup peas
  • 2 basil leaves
  • salt & pepper, as desired

For the Tomato Sauce:

  • 3 tablespoons Botticelli extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • remainder of the can of crushed tomatoes from above
  • 1/2 cup water
  • 2 basil leaves
  • 1/2 cup peas
  • salt & pepper, as desired

 For the Bechamel Sauce:

  • 4 ounces butter
  • 1/2 cup flour
  • 2 cups milk, lukewarm
  • 1/2 cup grated Parmigiano cheese
  • black pepper, as desired
  • pinch nutmeg


  • 1 pound of Anellini pasta

Visit Botticelli Foods for more

Authentic Italian Products! your social media marketing partner
  • For the Meat:
  1. In a large bowl add the ground meat and the egg. Mix well with your hands.
  2. Add the bread crumbs, the garlic and the pecorino cheese and mix well.
  3. Add salt and pepper as desired. Mix well and set aside.
  4. In a large saute pan, add the chopped onion and the Botticelli extra virgin olive oil.
  5. Once the onion is translucent, add 1/2 cup Botticelli crushed tomatoes.
  6. Stir and add 1/2 cup of peas. Add salt and pepper as desired.
  7. Add the basil torn with your hands.
  8. Saute the sauce for 2-3 minutes and add the ground meat.
  9. Keep on breaking up the meat with a wooden spoon until it completely browns. Once it is browned, set is aside.
  • Make the Tomato Sauce:
  1. In a sauce pot add 3 tablespoons of Botticelli extra virgin olive oil, the chopped onion and the chopped garlic.
  2.  Once the onion and garlic have turned golden, add 1/2 cup of the browned meat.
  3. Stir for 1 minute and add the Botticelli crushed tomatoes. Add 1/2 cup of water to the tomato can to wash it and pour into the pot.
  4. Add the basil and the peas.
  5. Add salt and pepper as desired and let the sauce simmer for about 10 minutes. Set aside.
  • Make the Bechamel sauce:
  1. In a small pot at low flame, add the butter and let it melt.
  2. Once the butter has completely melted, add the flour and stir it into the butter.
  3. Little by little add the milk while you continuously stir.
  4. Once you have a cream add the Parmigiano as well as salt and pepper.
  5. Mix well and add the nutmeg. Give it a stir and set aside.
  6. Cook the Anellini pasta in salted water for about 10 minutes, once done, blanch the pasta and set aside.
  • Assemble the dish:
  1. Preheat the oven at 425F.
  2. Add 1 cup of tomato sauce to the pasta and mix well.
  3. In a 9x13 baking pan add a coating of sauce to the bottom.
  4. Add 1/2 of the pasta and spread it well.
  5. Add a generous coating of bechamel sauce.
  6. Add a layer of the browned meat.
  7. Sprinkle some Parmigiano cheese and add a thin coating of tomato sauce.
  8. Add another layer of pasta, bechamel sauce, meat and a sprinkle of Parmigiano.
  9. Add another thin layer of tomato sauce followed by the rest of the pasta.
  10. Top with the remaining bechamel sauce and a thin sprinkle of tomato sauce.
  11. Cover with aluminum foil and bake for 30 minutes.
  12. Let the dish rest for at least 30 minutes before serving.
  13. PS: any leftover tomato sauce can be used to garnish each plate at serving time. your social media marketing partner
Additional Tips






Join the Mailing



Get an Apron and some Nonna Knives!

Both are certified by Nonna!

The perfect Summer gifts for all Foodies

and for your Outdoor Dining!!!

Click HERE! your social media marketing partner