Directions
- 1Brown the garlic with oil and chili.
- 2Add tomato puree, tomato pulp, a drop of water, a little salt and oregano.
- 3Let it cook for about twenty minutes.
- 4Add the fresh spreadable cheese and let it melt.
- 5Cook the pasta (mezze rigatoni recommended) until very al dente.
- 6Add minced cooked ham and parmesan cheese to the sauce and mix.
- 7Drain the pasta and add the diced mozzarella cheese.
- 8Transfer the pasta to an oven dish.
- 9Top with more mozzarella cheese and grated cheese.
- 10Bake in the oven at 200°C for about 20 minutes until a golden and crispy crust forms.
Ingredients
- 360 g mezzi rigatoni
- 400 ml passata di pomodoro
- 300 ml polpa di pomodoro
- 100 g formaggio fresco spalmabile
- q.b. sale
- q.b. olio extravergine d’oliva
- q.b. peperoncino
- 1 spicchio aglio
- q.b. origano secco
- 250 g mozzarella
- 70 g parmigiano (o pecorino)
- 80 g prosciutto cotto
- 1 goccio acqua
Equipment
oven dishoven
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