Rigatoni imbottiti – mortadella and cheese-stuffed rigatoni

4
1 hour 30 minutes

Ingredients

Tomato sauce

  • olive oil
  • 1 onion, diced
  • 2 garlic cloves, sliced
  • 2 sprigs of fresh 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

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