NEAPOLITAN BAKED PASTA, a tasty main dish with ragù and fried meatballs, a typical recipe perfect for lunch or dinner on weekends.
A typical dish from our city, the Neapolitan baked pasta with the typical ragù that must “simmer” for at least 6 hours, rich in “tracchie” or pork ribs, hock, and more that I, for time constraints, did not make.
Additionally, fried meatballs are added, so the Neapolitan baked pasta is a true bomb but so good and it doesn’t end here because you can add boiled eggs, sausages or cold cuts and obviously it can’t be eaten every day.
This is a lighter version of the classic recipe but no one prevents you from making it properly, here is the recipe for the typical ragù.
Obviously, you can make modifications to the recipe as I did in the end, maybe by avoiding frying the meatballs and cooking them in the sauce to lighten the dish.
Follow me in the kitchen today there’s Neapolitan baked pasta!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 537.58 (Kcal)
- Carbohydrates 32.27 (g) of which sugars 0.37 (g)
- Proteins 32.93 (g)
- Fat 31.13 (g) of which saturated 17.40 (g)of which unsaturated 5.49 (g)
- Fibers 3.53 (g)
- Sodium 846.98 (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
- 7 oz paccheri
- 2 cups tomato passata
- 7 oz fiordilatte
- 5 oz ground meat
- 1 egg yolk
Preparation
For the recipe, you need to prepare the ragù the day before, to speed up a simple sauce is fine as I did.
Then prepare a simple sauce, as usual, and set aside.
Then make small meatballs about 3/4 inch with the yolk and breadcrumbs, then fry them and let them dry on kitchen paper.
Cook the pasta and drain it al dente, season it with the tomato passata and meatballs, add the fiordilatte cut into cubes, and pour everything into a baking dish.
Bake in a preheated oven at 350°F for about 15 minutes, the time needed to melt the cheese and make a crust on the pasta.
Bon appétit
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