This glorious stuffed rigatoni recipe is inspired by Puglian rigatoni imbottiti, where pasta tubes are stuffed with a heady mix of mortadella, provolone, mozzarella and ricotta before baking with tomato sauce. A fantastic comfort food dish for the colder months.
By entering your email address above, you are agreeing to receive marketing emails from Food Publishing Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
To begin, make the tomato sauce. Sauté the onion and garlic in a splash of oil until soft. Add the thyme and red wine
2
Reduce the wine by three quarters. Add the tomatoes and simmer for 25 minutes, until the sauce has thickened
3
Stir in the rocket and basil leaves and turn off the heat. Set aside
4
Cook the rigatoni in salted boiling water until al dente. Drain and toss with a little olive oil to stop the pasta sticking together
5
Mix the filling ingredients together in a bowl, season with salt and pepper and transfer to a piping bag
6
Preheat the oven to 180°C/gas mark 4
7
Pipe some filling into each rigatoni tube and place the filled pasta in a baking dish
8
Pour half of the sauce over the pasta, giving a gentle stir to coat evenly, then pour over the rest of the sauce. Spread the torn mozzarella over the top then cover with a generous grating of Pecorino. Bake in the oven for 25 minutes
9
Season with freshly ground black pepper and garnish with fresh basil
The Kitchen with Great Italian Chefs is where you’ll find all the recipes from our very own team of Italian specialists.
Want the latest recipes straight to your inbox?
Sign up to the Great British Chefs Newsletter
By entering your email address above, you are agreeing to receive marketing emails from Food Publishing Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Rigatoni imbottiti – mortadella and cheese-stuffed rigatoni
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
You may also like
Rigatoni imbottiti – mortadella and cheese-stuffed rigatoni
Get in touch
Rigatoni imbottiti – mortadella and cheese-stuffed rigatoni