Meatball Pasta Bake

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First courses

Meatball Pasta Bake

Prep. time

100 Min.
Skills

Medium
Recipe for

4 people

Ingredients for 4 people

Rigatoni 17 Divella, 500 g
Tomato puree, 1 kg
Mixed mince, 500 g
Mozzarella, cubed, 300 g
1 chopped onion
1 Egg
Parmesan cheese, 300 g
Parsley, to taste
White wine, 200 ml
Evo oil, to taste
Salt and pepper to taste

Made with

Semolina Pasta

17 – Rigatoni

Tomato Products and Sauces

Passata

Olive Oil and Vinegar

Extra Virgin Olive Oil

Step 1

In a large saucepan, sauté chopped onions, add 350 g of mixed minced meat, add some white wine and cook for a few minutes. Add the Divella tomato purée and continue cooking. In the meantime, place the remaining mince in a bowl and add the egg, Parmesan cheese, parsley and a pinch of salt. Mix all the ingredients together, form the meatballs and put them into the sauce. Cook for at least one hour.

Step 2

Bring plenty of water to the boil, salt it, pour in the Rigatoni pasta and cook for 3 minutes. Drain the pasta, place it in a bowl, add two ladles of sauce and stir.

Step 3

Take a terracotta baking dish and pour a couple of ladles of sauce. Create the base from a layer of pasta, add mortadella (large Italian sausage made of finely hashed or ground heat-cured pork and cubes of pork fat), diced mozzarella, Parmesan cheese, meatballs and the sauce, and cover with a layer of pasta. Repeat the layering twice. Complete the layering, spread the pasta evenly, cover with sauce and sprinkle the cheese on top. Bake at 200 °C for 40 minutes. Enjoy!

Enjoy your meal!