Baked macaroni
Instructions
For this preparation would be designated the classic Neapolitan sauce, but you can do it too with a good tomato sauce rather restricted.
Cut the mozzarella into small pieces and prepare the meatballs, you fry in vegetable oil or lard.
Softened the ricotta into a bowl with a few tablespoons of sauce and macaroni water.
Drain the pasta in half cooking and dress with some of sauce and Parmesan.
Take a baking sheet 5-6 cm high, sprinkle sauce, then a layer of macaroni which shall spread out a bit of ricotta, mozzarella and Parmesan meatballs and gravy.
Cover with a second layer of macaroni and a second layer of filling.
On the third layer of pasta place only some slice of mozzarella, tomato sauce and grated cheese.
Passed in a hot oven for about 20 minutes and when will colorirsi turn off and leave in the oven for a few minutes again.
Ingredients and dosing for 8 persons
- 600 g of type pasta rigatoni
- 2000 g of tomatoes
- 200 g of tomato paste
- 300 g of mozzarella fior di latte
- 200 g of stuffings
- 300 g of ricotta
- 1 egg
- 1 onion
- 150 g of olive oil (or lard)
- 1 glass red wine
- 100 g of parmigiano