Pasta Pasticciata (Italian Baked Pasta)
- Apr 16, 2020
- 3 min read
Updated: 1 day ago
Gianluca Deiana Abis: Pasta Pasticciata
Story of the Dish
Prep. time: 20 minutes
Cook Time: 70 minutes Difficulty: 1 out of 5 Serve: 6
Ingredients:
1 lb Rigatoni 3 1/2 cups of Tomato sauce 1 cup of Provola 1 cup Parmesan cheese, grated 2/3 cup Mortadella 1/2 cup Salami 1/2 cup Mozzarella 4 Eggs 1 Small onions 1 clove Garlic Basil qb Thyme qb Extra virgin olive oil qb Salt up to a pinch
Preparation:
First cook eggs: put them in a pot with cold water and, as soon as they come to boil, let them cook for about 9 minutes. When they are cooked, peel them and put on the side. In the meantime, prepare the sauce: finely chop an onion and a clove of garlic and place it in a large oiled pan. Sauté everything for about fifteen minutes, adding a few spoonful of water to avoid burning. Add tomato puree, season with salt and cook at a soft temperature until the sauce has hardened: it will take about 30-35 minutes. Finally flavored with basil leaves and thyme. Cut the eggs in half. Then cut salami, mozzarella, mortadella and provola into small cubes. Finally boil plenty of water, salt and cook the rigatoni. Drain the pasta halfway through cooking and immediately add it in the sauce, then add 2/3 of the cubes of salami, mortadella and provola. Mix everything thoroughly and transfer half of the mixture into a 13x9 baking dish. Add a couple of spoonfuls of grated Parmesan and half of the hard-boiled eggs. Then add the remaining part of mortadella, salami and provola. Cover with the rest of the pasta. Finish with mozzarella and the rest of the eggs and grated Parmesan. Your pasta is ready to bake in a preheated oven at 375° for about 15 minutes plus a 4-5 minute grill to brown the surface. Enjoy your meal!
Chef tips:
The baked pasta can be kept in the refrigerator for 2-3 days. Alternatively, you can cook it the next day, just compose it and keep it in the refrigerator keeping it well covered with plastic wrap. It can also be frozen, both cooked and raw.
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Servings and Timing
Servings: 4. Prep Time: about 30 minutes. Cook Time: about 25 minutes. Total Time: about 55 minutes.
Recipe Information
Cook Time: 70 minutes Difficulty: 1 out of 5 Serve: 6
Servings: 4. Prep Time: about 30 minutes. Cook Time: about 25 minutes. Total Time: about 55 minutes.
Professional Technique
Salt the cooking water correctly, reserve starchy pasta water, and finish the pasta in the sauce whenever the recipe allows. Fresh pasta requires gentler handling and much shorter cooking than dried pasta. The sauce should coat the pasta rather than pool beneath it, and final seasoning should be adjusted only after cheese, cured meat, or other salty components are incorporated.
Chef Tips
Keep the preparation focused on the principal ingredient in Gianluca Deiana Abis: Pasta Pasticciata. Taste before final seasoning, control heat carefully, and adjust consistency with cooking liquid or stock rather than unnecessary cream. Prepare garnish and serving plates before the final cooking stage so the dish can be served at its best texture and temperature.
Chef Gianluca’s Recommendation
For the best result, prioritize ingredient quality and execute the basic technique cleanly before adding decorative touches. The finished recipe should taste balanced first; presentation comes second. Make the final adjustment for salt, acidity, sweetness, or texture immediately before service, then serve without unnecessary delay.
Wine Pairing
Choose an Italian wine with enough acidity to refresh the palate and enough body to match the richness of the dish. Delicate recipes generally benefit from lighter, fresher wines, while roasted, braised, aged-cheese, or deeply savory preparations can support more structured selections. Serve the wine at the correct temperature and avoid pairings that overpower the principal ingredient.
Nutrition per Serving
Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.
Storage and Reheating
Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.
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