Baked pasta

Method12 steps · about 1 hr 50 min

1. 1

   Step 1: Split the sausage (150 g), remove the casing and coarsely chop the meat.

   Uses 150 g sausage

2. 2

   Step 2: Mix the ground pork (250 g), prepared sausage meat, meatball Parmesan, chopped parsley (2 tbsp) and finely crumbled soft bread.

   Uses 250 g ground pork · 100 g Parmigiano Reggiano · 100 g soft bread crumb · 2 tbsp parsley · 150 g sausage casing removed and meat chopped

3. 3

   Step 3: Add the two meatball eggs, meatball salt (to taste), pepper and pinch of nutmeg. Knead until homogeneous and keep covered in the refrigerator while starting the sauce. In a large pan, heat the olive oil (4 tbsp) with the whole garlic (1 clove) clove and finely chopped onion.

   Uses 2 eggs · Fine salt to taste · Black pepper to taste · 1 pinch nutmeg · 1 white onion · 1 clove garlic · 4 tbsp extra virgin olive oil · ground pork, sausage, soft breadcrumbs, Parmesan and parsley

4. 4

   Step 4: Add the tomato puree (1 l) to the onion and garlic. Season with sauce salt (to taste) and pepper and simmer covered over low heat for 30 minutes, stirring occasionally. Meanwhile, shape the meat mixture into small meatballs of about 10 g each.

   Simmer tomato sauce · 30 minUses 1 l tomato puree · Fine salt to taste · Black pepper to taste · meat/bread mixture with two eggs, salt, pepper and nutmeg · white onion and whole garlic clove in four tablespoons olive oil

5. 5

   Step 5: You will have about 70 small meatballs. Remove the garlic clove from the simmered sauce and add the shaped meatballs.

   Uses approximately 70 small meatballs around 10 g each · tomato puree simmered 30 minutes with onion, garlic and seasonings

6. 6

   Step 6: Simmer the meatballs in the sauce over low heat for 15 minutes, then stir in the chopped basil and cook for 5 minutes more. Meanwhile, boil the four topping eggs for 8–10 minutes, cool them under cold water, peel and slice.

   Simmer meatballs including basil finish · 20 minUses 4 eggs · 5 basil leaves · water for boiling four eggs and pasta · raw meatballs added to sauce with garlic clove removed

7. 7

   Step 7: Dice the scamorza and set aside. Heat the milk (1 l) for the bechamel in a saucepan. Melt the butter (80 g) in another pan over low heat, remove from the heat and whisk in the flour until smooth. Return to low heat and cook the roux until lightly golden.

   Uses 300 g scamorza cheese · 1 l whole milk · 80 g type 00 flour · 80 g butter

8. 8

   Step 8: Gradually whisk the hot milk into the roux, season with the bechamel pinch of nutmeg (1 pinch) and salt and cook over low heat for 5–6 minutes, whisking until thick. Cover the surface while waiting to use it. Boil the rigatoni (600 g) in plenty of salted water and drain halfway through its package cooking time.

   Uses Fine salt to taste · 1 pinch nutmeg · 600 g rigatoni · water for boiling four eggs and pasta · separate salt for pasta cooking water · 1 liter whole milk heated · 80 g butter cooked with 80 g type 00 flour

9. 9

   Step 9: Combine the drained half-cooked rigatoni with the cooked tomato meatball sauce.

   Uses meatballs simmered 15 minutes then 5 more with basil · 600 g rigatoni drained halfway through package cooking time

10. 10

    Step 10: Spread a thin layer of bechamel over the bottom of an ovenproof dish. Add half the pasta/meatball mixture, then half the boiled egg slices.

    Uses cooked thick bechamel for dish base and both pasta layers · half of rigatoni mixed with cooked meatball tomato sauce for first layer · half of four hard-boiled sliced eggs for first layer

11. 11

    Step 11: Add half the diced scamorza and half the topping Parmesan. Spoon over a few tablespoons of bechamel, then add the remaining pasta/meatball mixture and remaining egg slices.

    Uses half the topping Parmesan (1.5 tbsp) · half of 300 g diced scamorza for first layer · remaining half of pasta and cooked meatball tomato sauce for second layer · remaining half of four hard-boiled sliced eggs for second layer · few tablespoons over first layer

12. 12

    Step 12: Top with the remaining scamorza, bechamel and topping Parmesan. Bake in a preheated conventional oven at 180°C for about 15 minutes, or a fan oven at 160°C for about 7 minutes. Broil for about 5 minutes until browned, watching closely, then rest for 5–10 minutes before serving.

    Bake pasta · 15 minUses remaining topping Parmesan (1.5 tbsp) · remaining half of 300 g diced scamorza · remaining bechamel over second pasta layer