My baked pasta is a unique, traditional Sunday dish.
My grandchildren are waiting for my invitation with joy, when I see them eating I am so proud. I spend the whole morning cooking it but in the end I rejoice in seeing them enjoy my baked pasta, when they tell me "grandma Sisina's baked pasta is too good".
Ingredients for 4 people:
- 400 gr of Astorino Calabrian Artisan Rigatoni
- 3 Boiled Eggs
- 300 Grams of Provola Di Crotone Cimino & Iopoli
- 150 Grams of Seasoned Spicy Calabrian Sausage from Casabona.
For the meatballs:
- 200gr mixed minced pork
- 100 gr breadcrumbs
- grated cheese
- parsley to taste
- 2 eggs
- black pepper to taste
For the sauce:
First of all prepare the simple sauce: fry the oil, onion and add the tomato puree, cook it slowly for about an hour. In another saucepan, boil the eggs, then peel them and cut them into small pieces.
Cut the seasoned sausage into small cubes, take a bowl and soak the bread (hard) and squeeze it.
In another bowl put the minced meat, bread, black pepper, eggs, cheese, a little garlic, salt and mix everything until you get a homogeneous mixture.
Then form small meatballs and fry them.
Cook the pasta, salt it, drain it al dente. Put the pasta in a bowl with a little sauce and mix it with the other ingredients (eggs, provola, cheese, meatballs and sausage) turn everything. Take a pan, sprinkle a little sauce, pour the pasta, cover with all the remaining ingredients.
At the end a nice bed of tomato puree and cheese; bake it at 180 degrees for about 40 minutes.
Bon Appetit from Nonna Sisina.
Box with ingredients for Calabrian Stuffed Pasta Di Nonna Sisina.