Rigatoni imbottiti – mortadella and cheese-stuffed rigatoni
by
- Main
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
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.
Ingredients
Tomato sauce
- olive oil
- 1 onion, diced
- 2 garlic cloves, sliced
- 2 sprigs of thyme
- 150ml of red wine
- 800g of tinned San Marzano tomatoes , chopped
- 1 handful of rocket
- 1 handful of basil leaves
- salt
- pepper
Filling
- 150g of ricotta
- 100g of Provolone cheese , grated
- 75g of mozzarella cheese , grated
- 100g of mortadella, finely diced
- 1 egg
- salt
- pepper
To assemble
- 300g of rigatoni pasta
- 50g of mozzarella cheese , torn into pieces
- pecorino, grated
- basil leaves
Equipment
- Piping bags
Method
1
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
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Rigatoni imbottiti – mortadella and cheese-stuffed rigatoni
