Rigatoni with tomato, mozzarella and basil is a simple and appetizing first course with lots of melty mozzarella and a few cubes of smoked scamorza that I really love!
This oven-baked gratinated pasta is a homemade recipe that generally pleases everyone and those gratinated pasta crunchier bits are tempting for everyone and …I devoured them in no time!!!!!
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I have opened a free recipes channel on WhatsApp, open to everyone — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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RIGATONI WITH TOMATO, MOZZARELLA AND BASIL
ASI’s kitchen
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4–6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE RIGATONI WITH TOMATO MOZZARELLA AND BASIL
- 12 oz rigatoni
- 14 oz tomato passata (generous for me!)
- 11 oz mozzarella
- 5 oz smoked scamorza
- to taste basil
- 2 tbsp extra virgin olive oil
- 1 clove garlic (smashed)
- to taste salt
- to taste pepper
Tools RECIPE RIGATONI WITH TOMATO MOZZARELLA AND BASIL
#AD
- Non-stick baking pan
FOR THE PREPARATION OF RIGATONI WITH TOMATO MOZZARELLA AND BASIL
For the tomato sauce of this delicious and very simple oven-baked first course, I put the smashed garlic clove in a pan with the extra virgin olive oil and, once it has turned golden, I add the passata.
Season with salt and pepper and let it simmer gently over the heat for about ten minutes.
Cut both the mozzarella in a block and the scamorza (for me smoked) into cubes — neither too large nor too small.
Finely chop the basil and add it to the tomato sauce.
In a pot with already boiling salted water, cook the pasta (I use rigatoni) and drain it very al dente, since it will finish cooking in the oven.
Then transfer the al dente pasta into the pan (or a large bowl) with the sauce already seasoned with basil and add 2/3 of the cheese cubes prepared earlier.
Now mix carefully, allowing the sauce to coat the pasta thoroughly.
Also add some grated Parmesan (you will need more before baking) and pour everything into the chosen ovenproof baking dish.
I didn’t put anything on the bottom of the dish, but if you prefer you can lightly oil it and then sprinkle a little breadcrumbs, shaking off the excess.
All that’s left is to top with the remaining cheese cubes and the rest of the grated cheese, then bake in a preheated oven at 356°F for about 20 minutes or according to your appliance’s characteristics.
SIMPLE, HOMESTYLE, AROMATIC AND …so so good!
Enjoy your meal!
Annalisa
