Anelletti al Forno

Step 1

Set the oven to 400°F and wait for the indicator light or beep to signal it has finished heating, about 10 minutes.

Step 2

Cut the onion lengthwise from root to tip in half, place flat-side down, and dice crosswise into 1/4-inch cubes until you have about 1/2 cup.

Step 3

Bring a large pot of salted water to a rolling boil — when bubbles rapidly break the surface — over high heat, about 8 minutes.

Step 4

Pour the anelletti pasta into the boiling water and stir once with a wooden spoon to separate the pieces.

Step 5

Cook for 2 minutes less than the package directs — the pasta will finish cooking in the oven — then drain in a colander and set aside.

Step 6

Place a large skillet over medium-high heat and wait 30 seconds until the bottom feels hot when you hold your hand 2 inches above it.

Step 7

Add the ground beef and pork to the hot skillet, break into pea-sized pieces with a wooden spoon, and cook, stirring every 20 seconds, until no pink remains, about 4 minutes.

Step 8

Add the diced onion to the cooked meat and stir constantly for 1 minute until the onion becomes fragrant and slightly soft.

Step 9

Pour in the crushed tomatoes and stir to combine, then add 1/2 teaspoon salt and a pinch of black pepper.

Step 10

Remove the skillet from heat and stir in the cooked pasta until every piece is coated with sauce.

Step 11

Spread the pasta-meat mixture in an even layer in a 9-by-13-inch baking dish, breaking up any clumps with the back of a spoon.

Step 12

Sprinkle the shredded mozzarella evenly over the top in a single layer covering the entire surface.

Step 13

Slide the baking dish into the preheated 400°F oven and bake until the cheese is melted and the edges of the pasta are lightly golden, about 12 minutes.

Step 14

Remove the baking dish from the oven using oven mitts and let it rest on the counter for 2 minutes before serving.