Pasta Pasticciata: A Hearty and Flavorful Italian Pasta Bake
Pasta Pasticciata is a mouth-watering, rich, and hearty Italian dish that is perfect for a family meal. With its generous blend of rigatoni, savory meats, cheese, and a flavorful tomato sauce, this baked pasta dish is sure to become a favorite. The recipe calls for a few staple ingredients, such as pasta, mozzarella, provola, salami, mortadella, eggs, and a delicious homemade tomato sauce, all topped with melty cheese and baked to perfection. Whether you’re hosting a dinner party or simply craving comfort food, Pasta Pasticciata delivers in both taste and presentation.
Ingredients
| Ingredient | Amount |
|---|---|
| Rigatoni | 500g |
| Passata di pomodoro (tomato sauce) | 800g |
| Provola (smoked cheese) | 200g |
| Parmigiano Reggiano DOP (Parmesan) | 200g |
| Mortadella | 160g |
| Salame (Italian sausage) | 130g |
| Mozzarella | 130g |
| Eggs | 4 |
| Cipolla (onion) | 1 |
| Aglio (garlic) | 1 clove |
| Basilico (basil) | q.b. (to taste) |
| Timo (thyme) | q.b. (to taste) |
| Olio extravergine d’oliva (olive oil) | q.b. (to taste) |
| Sale fino (salt) | 1 pinch |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 18g |
| Carbohydrates | 50g |
| Fat | 18g |
| Saturated Fat | 7g |
| Fiber | 3g |
| Sodium | 600mg |
| Cholesterol | 120mg |
(Note: Nutritional values are approximate and can vary based on portion sizes and specific ingredient brands used.)
Instructions
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Prepare the Tomato Sauce:
- Start by finely chopping one onion and one garlic clove. Heat a drizzle of olive oil in a large pan and sauté the chopped onion and garlic until they become soft and fragrant, which should take about 5 minutes.
- Add the 800g of passata (tomato sauce) to the pan, stir, and season with a pinch of salt. Allow the sauce to simmer over low heat for 30 to 35 minutes until it thickens. During the last few minutes of cooking, add some fresh basil leaves, torn by hand, and a few sprigs of thyme to infuse the sauce with aromatic herbs. Set the sauce aside once it’s ready.
-
Prepare the Meats and Cheeses:
- While the sauce is simmering, chop the 160g of mortadella, 130g of salame, and 200g of provola (smoked cheese) into small cubes. This will ensure they melt evenly throughout the pasta bake.
- Cut the 130g of mozzarella into cubes and place it in a colander to allow any excess moisture to drain away.
-
Prepare the Eggs:
- Place the 4 eggs in a pot of water and bring it to a boil. Once the water is boiling, let the eggs cook for 8 to 10 minutes for hard-boiled eggs. Once cooked, peel the eggs and slice them into even rounds. Set them aside.
-
Cook the Rigatoni:
- Bring a large pot of salted water to a boil and cook the rigatoni (500g) until it is just shy of al dente, about 7-8 minutes. You want the pasta to still have a firm bite because it will cook further in the oven.
- Drain the pasta and immediately toss it into the simmering tomato sauce. Stir in 2/3 of the cubed salame, mortadella, and provola. Mix everything thoroughly so that the sauce coats all the pasta pieces.
-
Assemble the Pasta Pasticciata:
- Preheat your oven to 200°C (390°F) in static mode. Grease a large baking dish with a little olive oil.
- Begin layering the pasta in the prepared dish. First, spread half of the pasta and sauce mixture into the dish. Then, sprinkle a couple of tablespoons of grated Parmigiano Reggiano (200g) over the pasta and arrange half of the sliced boiled eggs on top.
- Continue layering by adding the remaining cubes of mortadella, salame, and provola on top of the pasta. Finish with the second half of the pasta mixture.
- Top the entire dish with the remaining mozzarella cubes, ensuring the surface is evenly covered.
-
Bake the Pasta:
- Place the baking dish in the preheated oven and bake for 15 minutes, or until the top is bubbling and golden. For an extra crispy top, switch to grill mode for the last 4-5 minutes of baking.
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Serve and Enjoy:
- Once your Pasta Pasticciata is baked to perfection, remove it from the oven and let it cool slightly before serving. This dish is best enjoyed hot, with the cheese still melting and the flavors perfectly melded together. Garnish with extra fresh basil if desired for a pop of color and aroma.
Tips for the Perfect Pasta Pasticciata
- Cheese Variety: If you want to try different flavors, consider swapping provola with a more robust cheese like scamorza or even fontina for a different taste profile.
- Herb Substitution: While basil and thyme are the traditional herbs for this dish, you can experiment with oregano or rosemary for a more earthy flavor.
- Make Ahead: You can prepare this dish in advance, assemble it in the baking dish, and store it in the refrigerator for up to 24 hours. When you’re ready to eat, simply bake it as directed.
- Add a Crunch: For a delightful texture contrast, sprinkle some breadcrumbs on top before baking, or try adding some crispy pancetta for an extra savory twist.
Conclusion
Pasta Pasticciata is a comforting and indulgent Italian dish that combines the best of pasta, meats, and cheeses in a flavorful tomato sauce. Its satisfying layers and perfect balance of ingredients make it an ideal meal for any occasion. Whether you’re feeding a crowd or enjoying a cozy family dinner, this dish is sure to bring smiles to the table. Enjoy it with a glass of red wine and some freshly baked bread for the perfect Italian meal experience. Buon Appetito!
