Today in Bologna it threatens rain, spring is slow to arrive and to be honest, it’s incredibly cold and inside the house with the radiator at a minimum, I’m still wearing a wool sweater and socks, like an old granny!
To warm up and prepare a tasty first course, I made this BAKED STUFFED RIGATONI LOAF, really delicious and perfect because it’s the classic pasta dish that we can prepare in advance and then bake in the oven just before sitting at the table.
The filling is a classic like ricotta and spinach, and the only downside is having to fill each macaroni one by one with a piping bag, but since there are two of us, I did great!
Precisely for this hand-filling 🤣, I blended the spinach, ricotta, grated cheese, salt, and pepper filling well with an immersion blender so that the savory filling cream transferred into the macaroni smoothly.
Spinach is my favorite vegetable for making these simple, homemade fillings, but you can also use chard, always well blended with an immersion blender.
As a condiment, besides the tomato sauce, I would also put classic ragù or a creamy cheese sauce by adding melty cheeses like provola, scamorza, mozzarella, Galbanino, or others to the béchamel already indicated as an ingredient.
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BAKED STUFFED RIGATONI LOAF
The kitchen of ASI
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 209.04 (Kcal)
- Carbohydrates 25.85 (g) of which sugars 2.75 (g)
- Proteins 8.75 (g)
- Fat 8.38 (g) of which saturated 5.40 (g)of which unsaturated 2.89 (g)
- Fibers 1.48 (g)
- Sodium 463.48 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for BAKED STUFFED RIGATONI LOAF
- 7.75 oz rigatoni (for me Garofalo Pasta No. 35, cooking in 13 minutes)
- 2.47 oz spinach, cooked, boiled (well squeezed)
- 3.53 oz cow ricotta
- 1.41 oz Grana Padano DOP (grated)
- 17.64 oz béchamel (500 ml milk/40 grams flour/50 grams butter/salt/pepper/nutmeg)
- 6 oz tomato passata (For me Mutti delicate datterini sauce)
- to taste basil
- to taste salt
- to taste pepper
Tools for BAKED STUFFED RIGATONI LOAF
For this recipe, I chose a
- Pans
- Casseroles
- Spoons
FOR THE PREPARATION OF THE BAKED STUFFED RIGATONI LOAF RECIPE
1) Boil the pasta in abundant salted water, drain it al dente and quickly pass it under cold water (to tell the truth… you should place the pasta on a surface and add a little oil, gradually cooling it by mixing it frequently)
2) then place the pasta on a surface and start making the filling
3) place the spinach, grated cheese, and ricotta in and use the immersion blender
4) also add a medium egg and season the whole with salt and pepper
5) pour into the piping bag, line the mold with parchment paper lightly buttered, and start filling the rigatoni by making layers that alternate with béchamel mixed with datterini tomato sauce
6) finish the pasta and bake at 374°F for about 25 minutes or according to your oven’s characteristics
7) After cooking, you must let it cool for at least 10 minutes
8) then serve at the table with more sauce and enjoy the filled pasta cake baked in the oven!
Annalisa
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Annalisa advises…
1) It goes without saying that for this stuffed rigatoni loaf, macaroni, paccheri, tortiglioni, and half paccheri are also perfect, and it’s essential if we don’t want to go crazy to use a piping bag without a nozzle; that’s fine too!
2)The pasta is drained al dente, and it’s useful for having a tasty first course and well-cooked to then add a good amount of creamy sauce made with béchamel and tomato passata.
