You may also like
Categories:
salt rigatoni pasta tomato sauce fresh Ricotta dried sopressata meatballs Mozzarella cheese eggs cheese
Viewed: 46 - Published at: 10 years agoIngredients
- salt
- 1 lb rigatoni pasta
- 8 ounces fresh tomato sauce
- 4 ounces fresh ricotta
- 4 ounces chopped dried sopressata
- 20 small meatballs
- 4 ounces fresh mozzarella cheese, sliced
- 4 hard-boiled eggs, sliced
- grated parmigiano-reggiano cheese, for sprinkling on top
Method
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and let cool to room temperature.
- Mix together the pasta, some of the tomato sauce, dollops of the ricotta, the sopressata and meatballs in a ceramic dish. Top with the remaining tomato sauce, the mozzarella and eggs. Sprinkle with Parmigiano-Reggiano.
- Bake until the cheese is bubbly, about 10 minutes. Serve sprinkled with more grated cheese.
