Meatball Pasta Bake
First courses
Meatball Pasta Bake
  • Prep. time
    100 Min.
  • Skills
  • Recipe for
    4 people
Ingredients for 4 people
  • Rigatoni 17 Divella, 500 g
  • Tomato puree, 1 kg
  • Mixed mince, 500 g
  • Mozzarella, cubed, 300 g
  • 1 chopped onion
  • 1 Egg
  • Parmesan cheese, 300 g
  • Parsley, to taste
  • White wine, 200 ml
  • Evo oil, to taste
  • Salt and pepper to taste
Made with
Semolina Pasta
17 – Rigatoni
Tomato Products and Sauces
Olive Oil and Vinegar
Extra Virgin Olive Oil
Step 1
In a large saucepan, sauté chopped onions, add 350 g of mixed minced meat, add some white wine and cook for a few minutes. Add the Divella tomato purée and continue cooking. In the meantime, place the remaining mince in a bowl and add the egg, Parmesan cheese, parsley and a pinch of salt. Mix all the ingredients together, form the meatballs and put them into the sauce. Cook for at least one hour.
Step 2
Bring plenty of water to the boil, salt it, pour in the Rigatoni pasta and cook for 3 minutes. Drain the pasta, place it in a bowl, add two ladles of sauce and stir.
Step 3
Take a terracotta baking dish and pour a couple of ladles of sauce. Create the base from a layer of pasta, add mortadella (large Italian sausage made of finely hashed or ground heat-cured pork and cubes of pork fat), diced mozzarella, Parmesan cheese, meatballs and the sauce, and cover with a layer of pasta. Repeat the layering twice. Complete the layering, spread the pasta evenly, cover with sauce and sprinkle the cheese on top. Bake at 200 °C for 40 minutes. Enjoy!
Enjoy your meal!
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