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 (mezzi rigatoni recommended).
- 6Add minced cooked ham and parmesan cheese to the sauce and mix.
- 7Drain the pasta very al dente.
- 8Add the diced mozzarella cheese to the pasta.
- 9Transfer the pasta to an oven dish.
- 10Top with more mozzarella cheese and grated cheese.
- 11Bake 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
- sale
- olio extravergine d’oliva
- peperoncino
- 1 spicchio aglio
- origano secco
- 250 g mozzarella
- 70 g parmigiano (o pecorino)
- 80 g prosciutto cotto sminuzzato
- goccio acqua
Equipment
pirofilaforno
Tips
- Drain the pasta very al dente.
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