Prep. time: 20 minutes
Cook Time: 70 minutes Difficulty: 1 out of 5 Serve: 6
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
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!
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.