Rigatoni with tomato, mozzarella, and basil is a simple and appetizing first course with lots of melted mozzarella and some diced smoked scamorza cheese that I really love!
This oven-baked pasta dish is a homemade recipe that generally everyone likes, and those crunchy baked macaronis are tempting to everyone and… I devoured them in no time!!!!!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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RIGATONI WITH TOMATO, MOZZARELLA, AND BASIL
Cooking by ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for RIGATONI WITH TOMATO, MOZZARELLA, AND BASIL
- 12 oz rigatoni
- 14 oz tomato puree (plentiful for me!)
- 10.5 oz mozzarella
- 5 oz smoked scamorza
- to taste basil
- 2 tbsp extra virgin olive oil
- 1 clove garlic (crushed)
- to taste salt
- to taste pepper
Tools for RIGATONI WITH TOMATO, MOZZARELLA, AND BASIL
#ADV
- Nonstick Baking Sheet
PREPARATION FOR RIGATONI WITH TOMATO, MOZZARELLA, AND BASIL
For the tomato sauce of this baked first course which is very delicious and simple, I put the crushed garlic clove in a pan with extra virgin olive oil, and when it’s golden, I add the puree.
I adjust with salt and pepper and let it simmer on the flame for about ten minutes.
I cut the mozzarella block and the smoked scamorza into medium-sized cubes.
I also finely chop the basil and add it to the tomato sauce.
In a pot with now boiling and salted water, I throw the pasta (for me rigatoni) and drain it very al dente, as it will finish cooking in the oven.
Then I pour the al dente pasta into the pan (or a large bowl) with the already seasoned sauce with basil and add 2/3 of the previously diced cheese pieces.
Now I mix carefully, allowing the sauce to penetrate the macaroni perfectly seasoning the pasta.
I also add grated parmesan (more will be needed before baking) and pour everything into the chosen oven dish.
I didn’t put anything at the bottom of the dish, but if you prefer, you can oil it and then lightly sprinkle it with breadcrumbs, removing the excess.
Now all that’s left is to add the remaining cubes of cheese and some grated cheese on top, then bake in a preheated oven at 350°F for about 20 minutes, or depending on your oven’s characteristics.
SIMPLE, HOMEMADE, FRAGRANT, AND… so so good!
Enjoy your meal!
Annalisa
