16.3.11

BAKED RIGATONI WITH MEAT SAUCE AND MOZZARELLA | Sedicipuglia.it

                                   

A timeless Italian comfort food, perfect for Sunday lunch.
There are dishes that everyone loves – recipes that smell like home, like family meals, and simple pleasures.
Baked rigatoni with meat sauce and mozzarella is one of those: rich, cheesy, satisfying, and beautifully golden on top. This recipe is rooted in Italian tradition, easy to make, and always a crowd-pleaser.

🍝 INGREDIENTS

For the meat sauce (ragù):

• 200 g mixed ground meat

• 200 g tomato passata

• ½ onion, finely chopped

• ½ carrot

• 4 tbsp Sottolestelle extra virgin olive oil

• 2 pinches of nutmeg

• Salt to taste

For the pasta bake:

• 250 g mozzarella cheese, cut into chunks

• 300 g rigatoni pasta (Sottolestelle brand)

• 2–3 handfuls of grated cheese

👩‍🍳 INSTRUCTIONS

1️⃣ Make the meat sauce:

Sauté the onion and carrot in olive oil. Add the ground meat and cook until browned. Add the tomato passata, nutmeg, and salt. Simmer over very low heat for about 1 hour.

2️⃣ Boil the pasta:

Cook the rigatoni in salted water and drain al dente.

3️⃣ Prepare the mozzarella:

Cut it into small chunks.

4️⃣ Assemble the bake:

In a baking dish, spread a little meat sauce on the bottom. Add half of the pasta, sprinkle with grated cheese and mozzarella, and mix. Add the rest of the pasta and finish with more mozzarella, meat sauce, and grated cheese on top.

5️⃣ Bake until golden:

Bake in a preheated oven at 170°–180°C (340–355°F) for about 20 minutes, until the top is crispy and golden.

🧡 Conclusion

I love it when the top turns a little crispy – each bite is a perfect mix of creamy inside and crunchy outside.

This is a warm, simple, and irresistible dish that brings all the comfort of Italian home cooking to your table.

With love, Clementina – Sedicipuglia.

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