This is How to Make Baked Ziti / Rigatoni (Pasta al Forno)

De Vincenzo's Plate · 90 min

Ingredientes

Preparación

1. Dice half an onion finely. Heat 4-5 tablespoons of extra virgin olive oil in a large pot over medium heat, add the onion and cook 6-7 minutes until golden brown.
2. Add the tomato passata and stir well to combine with the onion. When it starts to simmer, add a pinch of rock salt.
3. Cover and cook the sauce for about 30 minutes, stirring now and then.
4. Meanwhile, heat a medium frying pan over medium heat, add a generous amount of extra virgin olive oil, then add the 500 g pork and veal mince. Break it up with a wooden spoon and let it brown.
5. Cover the mince and cook 6-8 minutes, stirring after 5 minutes.
6. Remove the lid from the sauce, stir in fresh basil leaves. Add two ladles of sauce to the mince and mix through.
7. Bring a large pot of water to the boil for the pasta. In a small pot of boiling water, cook 3 eggs for 12-14 minutes depending on how firm you want them, then move them to a bowl of ice water and peel once cool.
8. Cook the 500 g rigatoni in the boiling water, draining it 3 minutes before the packet time. Return the pasta to the pot of sauce and stir with a wooden spoon until every piece is coated.
9. Peel the salami, slice it thickly, then chop into pieces. Cut all the cheeses into small cubes, removing the skin from the provolone.
10. Spread a layer of sauce over the base of the baking dish with a large spoon so it is wet throughout. Add a layer of pasta, smoothing it to the edges, then spoonfuls of mince, pieces of both mozzarellas, a sprinkle of pecorino, salami and sliced eggs. Repeat until the ingredients run out or the dish is full.
11. Top the final layer with a generous amount of provolone, pecorino, salami and eggs.
12. Bake at 180°C (350°F) for about 30 minutes. After 20 minutes, check the edges; if the pasta is not browning, bake another 10-15 minutes.
13. Remove from the oven and rest for 5-7 minutes before serving.

Resumido del vídeo de Vincenzo's Plate. Míralo para los detalles.

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