Pasta al forno sciue' sciue'

40 mins
Serves 4
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Directions

  1. 1Brown the garlic with oil and chili.
  2. 2Brown the garlic with oil and chili.
  3. 3Brown the garlic with oil and chili.
  4. 4Add tomato puree, tomato pulp, a drop of water, a little salt and oregano.
  5. 5Add tomato puree, tomato pulp, a drop of water, a little salt and oregano.
  6. 6Add tomato puree, tomato pulp, a drop of water, a little salt and oregano.
  7. 7Let it cook for about twenty minutes.
  8. 8Let it cook for about twenty minutes.
  9. 9Let it cook for about twenty minutes.
  10. 10Add the fresh spreadable cheese and let it melt.
  11. 11Add the fresh spreadable cheese and let it melt.
  12. 12Add the fresh spreadable cheese and let it melt.
  13. 13Cook the pasta (mezze rigatoni recommended) until very al dente.
  14. 14Cook the pasta (mezze rigatoni recommended) until very al dente.
  15. 15Cook the pasta (mezze rigatoni recommended) until very al dente.
  16. 16Add minced cooked ham and parmesan cheese to the sauce and mix.
  17. 17Add minced cooked ham and parmesan cheese to the sauce and mix.
  18. 18Add minced cooked ham and parmesan cheese to the sauce and mix.
  19. 19Drain the pasta and add the diced mozzarella cheese.
  20. 20Drain the pasta and add the diced mozzarella cheese.
  21. 21Drain the pasta and add the diced mozzarella cheese.
  22. 22Transfer the pasta to an oven dish.
  23. 23Transfer the pasta to an oven dish.
  24. 24Transfer the pasta to an oven dish.
  25. 25Top with more mozzarella cheese and grated cheese.
  26. 26Top with more mozzarella cheese and grated cheese.
  27. 27Top with more mozzarella cheese and grated cheese.
  28. 28Bake in the oven at 200°C for about 20 minutes until a golden and crispy crust forms.
  29. 29Bake in the oven at 200°C for about 20 minutes until a golden and crispy crust forms.
  30. 30Bake in the oven at 200°C for about 20 minutes until a golden and crispy crust forms.

Ingredients

  • 360 g mezzi rigatoni
  • 360 g mezzi rigatoni
  • 360 g mezzi rigatoni
  • 400 ml passata di pomodoro
  • 400 ml passata di pomodoro
  • 400 ml passata di pomodoro
  • 300 ml polpa di pomodoro
  • 300 ml polpa di pomodoro
  • 300 ml polpa di pomodoro
  • 100 g formaggio fresco spalmabile
  • 100 g formaggio fresco spalmabile
  • 100 g formaggio fresco spalmabile
  • q.b. sale
  • q.b. sale
  • q.b. sale
  • q.b. olio extravergine d’oliva
  • q.b. olio extravergine d’oliva
  • q.b. olio extravergine d’oliva
  • q.b. peperoncino
  • q.b. peperoncino
  • q.b. peperoncino
  • 1 spicchio aglio
  • 1 spicchio aglio
  • 1 spicchio aglio
  • q.b. origano secco
  • q.b. origano secco
  • q.b. origano secco
  • 250 g mozzarella
  • 250 g mozzarella
  • 250 g mozzarella
  • 70 g parmigiano (o pecorino)
  • 70 g parmigiano (o pecorino)
  • 70 g parmigiano (o pecorino)
  • 80 g prosciutto cotto
  • 80 g prosciutto cotto
  • 80 g prosciutto cotto
  • 1 goccio acqua
  • 1 goccio acqua
  • 1 goccio acqua

Equipment

oven dishoven