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 (mezzi rigatoni recommended).
  14. 14Cook the pasta (mezzi rigatoni recommended).
  15. 15Cook the pasta (mezzi rigatoni recommended).
  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 very al dente.
  20. 20Drain the pasta very al dente.
  21. 21Drain the pasta very al dente.
  22. 22Add the diced mozzarella cheese to the pasta.
  23. 23Add the diced mozzarella cheese to the pasta.
  24. 24Add the diced mozzarella cheese to the pasta.
  25. 25Transfer the pasta to an oven dish.
  26. 26Transfer the pasta to an oven dish.
  27. 27Transfer the pasta to an oven dish.
  28. 28Top with more mozzarella cheese and grated cheese.
  29. 29Top with more mozzarella cheese and grated cheese.
  30. 30Top with more mozzarella cheese and grated cheese.
  31. 31Bake in the oven at 200°C for about 20 minutes until a golden and crispy crust forms.
  32. 32Bake in the oven at 200°C for about 20 minutes until a golden and crispy crust forms.
  33. 33Bake 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
  • sale
  • sale
  • sale
  • olio extravergine d’oliva
  • olio extravergine d’oliva
  • olio extravergine d’oliva
  • peperoncino
  • peperoncino
  • peperoncino
  • 1 spicchio aglio
  • 1 spicchio aglio
  • 1 spicchio aglio
  • origano secco
  • origano secco
  • 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 sminuzzato
  • 80 g prosciutto cotto sminuzzato
  • 80 g prosciutto cotto sminuzzato
  • goccio acqua
  • goccio acqua
  • goccio acqua

Equipment

pirofilaforno

Tips

  • Drain the pasta very al dente.
Pasta al forno sciue' sciue' | Clip Recipe