Using the ingredients you have on hand, you can create a tasty, rich pasta bake… meant to be served in generous portions! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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How can you turn a simple pasta dish into a rich pasta bake? Easy! Add whatever you have in the fridge and bake until crispy on top. Once tried, it will become the star of your Sunday meals… let’s get to work!
Start with the sauce: drizzle a little extra virgin olive oil into a saucepan, then add a chopped onion and a chopped clove of garlic… a small onion. Lower the heat: the onion and garlic should not brown, just soften; after 10 minutes you can add a little hot water, if needed. While the onion mix is cooking, move on to the hard-boiled eggs; poke a hole in the rounded end of the shell to keep it from cracking – with a pushpin, in this way – and put in cold water. Cook for 8 minutes from the time it starts to boil, then drain and stop the cooking process under cold running water.
The onion mix has softened, now add the tomato puree, a pinch of salt and allow to thicken for a few minutes; just before turning off the heat, we’ll add basil and thyme. The tomato sauce has thickened, add the aromatic herbs and turn off the heat. The eggs should be done by now, so drain.
Cut the hard-boiled eggs into small cubes, or slices if you prefer. Then prepare the rest of the ingredients for the pasta bake: mozzarella – all finely diced – if it’s too watery, place in a colander to drain; scamorza or caciocavallo cheese, more mature therefore richer in flavour, remove the rind – but you can use any cheese you have on hand, of course; mortadella – I had this in my fridge but you can replace it with any cured meat; and salami – pepperoni works great – cut into slices, then into strips and finally into small cubes. In the meantime, bring a pot of water to a boil, drop in the pasta, coarse salt and cook until half-cooked.
This is all I need to assemble my pasta bake: set aside a few egg slices for garnish and coat the pasta with the tomato sauce. Remember to drizzle the pasta with extra virgin olive oil as soon as you drain it, to keep it from sticking to itself. Mix the diced ingredients and add the drained mozzarella. Drizzle a little oil into a baking dish, add part of the diced ingredients to the pasta, and stir. Spoon half of the pasta mixture into the baking dish, add a handful of diced ingredients, some eggs, grated cheese and cover with the remaining pasta; repeat with the remaining cheese, the diced ingredients and the eggs. Isn’t it beautiful? And it tastes even better! Bake at 390°F (200°C) for 15 minutes, then place under the broiler for another 5 minutes. And while our rich pasta bake is cooking, let’s see together the ingredients needed for this recipe.
Ingredients for 6 servings
1 lb (500 g) of rigatoni pasta
1 small onion
1 clove of garlic
3 ⅓ cups (800 ml) of tomato puree
4 eggs
¼ lb (130 g) of salami
⅓ lb (160 g) of mortadella
7 oz (200 g) of provola cheese
¼ lb (130 g) of mozzarella cheese
3-4 basil leaves
5-6 thyme sprigs
2 cups (200 g) of grated cheese
a little extra virgin olive oil
1 pinch of salt
Using the ingredients I had on hand I created a tasty, hearty dish… meant to be served in generous portions, just like grandma would do! Cook it yourself and let me know how you liked it!
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