How to bake a tasty and crunchy RIGATONI PIE - Original Italian recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella lowers fat content.

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces calories while maintaining flavor.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is lower in calories and dairy-free.

Heat a round of olive oil in a saucepan.

Add chopped onion and garlic to the oil and let them sizzle at medium temperature for 15 minutes, adding water to prevent burning.

After 15 minutes, the onion and garlic should be beautifully translucent.

Pour in the tomato puree and add salt, cooking until the sauce thickens, which will take about 50 minutes total including the onion and garlic.

Once thickened, turn off the stove and flavor the sauce with fresh basil and thyme.

Boil salted water and add the rigatoni pasta, cooking it until al dente.

While the pasta is cooking, prepare the hard-boiled eggs using a slicing tool.

Drain the pasta and place it in a bowl.

Add diced salami, mortadella, and provola cheese to the pasta, saving some for layering.

Mix in mozzarella cheese and stir well.

Begin layering in a baking dish, starting with pasta, then adding salami, mortadella, provola, and a sprinkle of Parmesan cheese.

Repeat the layering process until all ingredients are used, finishing with mozzarella and Parmesan on top.

Bake in the oven at 200 degrees Celsius for 15 minutes, then switch to grill mode at maximum power for 5 minutes to create a crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens