Welcome to the kitchen with Dadcook!
If you’re looking for the right inspiration to bring the triumph of Sunday to the table, the kind that fills the entire house with the aroma of celebration and tradition, you’re in the right place.
Today, we’re not just making simple baked pasta; we’re creating a true monument of Southern cuisine.
My journey through flavors today begins with a pillar of conviviality that evokes the genuineness you love so much in my traditional dishes, like the SOFT CHESTNUT CAKE, a simple recipe that smells like home and which many of you have appreciated for its authenticity.
But Calabrian cuisine is also made of rich and hearty preparations.
If you are among those who love the strong flavors of the sea, like my BAKED SALMON WITH ASPARAGUS, or you’re looking for a fit but tasty second course like LEMON AND HERB CHICKEN, you’ll love the texture and intense aroma of this ‘china’ (stuffed) pasta, where every forkful is a surprise between meatballs and boiled eggs.
After experiencing the freshness of QUINOA AND GRILLED VEGETABLE SALAD, today we return to the roots with a dish that is a true symbol of Calabrian identity.
The secret today?
A crispy crust and a gooey heart.
Put on your apron and get ready: let’s discover how to transform simple ingredients into a masterpiece of taste that will leave everyone speechless!
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- Sausages and Turnip Greens: Grandma's Easy Recipe
- How to Cook Turnip Greens in a Pan: Easy and Quick Recipe
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 25 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Winter, Spring
Ingredients
- 28 oz rigatoni
- 6.3 cups tomato puree
- 10.6 oz Calabrian sausage (Semi-cured)
- 6 boiled eggs
- 12.3 oz provola cheese (Silana)
- 3.5 oz grated Parmesan (Or Pecorino)
- to taste extra virgin olive oil
- 1 pinch salt
- 14.1 oz mixed ground meat
- 1 egg
- 2 tablespoons Pecorino (Grated)
- 2.8 oz stale bread (Soaked)
- 1 bunch chopped parsley
- 1 pinch fine salt
- 1 pinch black pepper
- to taste seed oil (For frying)
Tools
- 1 Baking dish Porfoyo
- 1 Pot Florina
- 1 High-sided saucepan Lagostina
- 1 Frying pan Lagostina
- 1 Bowl Pyrex
Steps
Preparation and frying of the meatballs
Let’s start with the most delicious part: the meatballs.
In a bowl, combine the ground meat, egg, Pecorino, and well-squeezed bread crumbs.
Knead with your hands until you get a homogeneous mixture.
Shape into tiny balls (the size of a hazelnut): it requires patience, but that’s the secret to having one in every bite!
Fry them in plenty of hot oil until golden and crispy.
Drain on absorbent paper and set aside, trying not to eat them all immediately!
Preparation of the sausage and boiled eggs
While the meatballs rest, prepare the rest of the ‘treasure’.
Cook the eggs starting from cold water: count 9 minutes from boiling for perfectly hard-boiled eggs.
Once cold and peeled, cut them into pieces.
Take the semi-cured Calabrian sausage and cut it into slices or cubes.
Now, in a large bowl, combine the meatballs, sausage, and eggs: gently mix to let the flavors meet.
This mix will be the soul of your tray.
Cooking the pasta and seasoning with the sauce
Cook the rigatoni in plenty of salted water and drain them very al dente (at least 3-4 minutes before the indicated time) because they will finish cooking in the oven.
Return them to the pot and pour in plenty of tomato sauce (which you will have prepared beforehand with a nice sauté of red onion).
Mix well: every single macaroni must be covered with the red sauce to avoid drying out during cooking.
Layering the baked pasta
It’s time to create the layers.
Spoon some sauce on the bottom of the baking dish.
Make a first layer of pasta, then generously distribute the mix of meatballs, eggs, and sausage.
If you want a gooey result like I do, add some cubes of Silana provola.
Repeat until all ingredients are used up.
Finish the last layer with plenty of tomato and a shower of grated Parmesan Reggiano: this will be the base for our crispy crown.
Layering the baked pasta
Bake at 356°F (static oven) for about 35-40 minutes.
In the last 5 minutes, switch to the grill function: stay there and watch until that irresistible and slightly charred crust forms on the surface that makes your mouth water just by looking at it.
At the table: the best moment
Remove your baked pasta from the oven and, even though the aroma is overwhelming, let it rest for at least 10 minutes.
This will allow the flavors to settle and the slice to stay intact.
Bring the still steaming baking dish to the table and enjoy the show: this is not just a meal; it’s a warm embrace from Calabria!
Storage
Calabrian Baked Pasta is the classic dish that ‘is even better the next day’.
In the fridge:
You can store it in an airtight container for 2-3 days. *
In the freezer:
If you used fresh (not thawed) ingredients, you can freeze it in portions.
It keeps perfectly for about 2 months.
How to reheat it:
To bring it back to life, heat it in the oven at 356°F with a drop of water at the bottom of the covered dish, or pass it in a pan with a drizzle of oil to make it crispy.
Dadcook’s tips
The pasta:
Always choose ridged shapes (rigatoni, penne, or tortiglioni).
The ridges hold the sauce better, and the meatballs remain ‘attached’ to the pasta.
The rest:
Never skip the 10 minutes of post-cooking rest.
It’s the difference between a perfect slice and a jumble of detached pasta.
The meatballs:
The smaller they are, the more refined the recipe.
I know, it takes time, but it’s worth it!
Variations
The ‘strong’ variant:
If you love spicy, add a teaspoon of ‘nduja from Spilinga to the sauce while it cooks.
The cheese:
If you can’t find Silana provola, you can use a matured scamorza or fresh caciocavallo.
Avoid fresh mozzarella as it releases too much water during cooking.
Notes:
Remember that the salt in the sauce should be dosed carefully: the Calabrian sausage and Pecorino are already very salty.
Always taste before baking!
Always taste before baking!
Always taste before baking!
💬 Have you tried this recipe?
I hope this Calabrian Baked Pasta, with its rich heart of meatballs and the aroma of tradition, brings all the joy and warmth of Southern Sundays to your table!
It’s a dish that requires a bit of dedication, especially for the handmade meatballs, but the result is a triumph of flavors that I’m sure will become the undisputed star of your family lunches and special occasions.
If you have doubts about the layering, curiosity about the original ingredients, or want to tell me your version of ‘Pasta China’, write to me in the comments below: I always read everything with immense pleasure and love seeing how you bring a piece of my Calabria into your kitchens.
And don’t forget to follow me on DadCook to not miss the latest news and all the ‘rock’ recipes I publish every week!
Frequently Asked Questions (FAQ)
Can I prepare the baked pasta the day before?
Absolutely yes!
In fact, preparing it in advance allows the flavors to blend perfectly.
You can assemble it all, cover it with plastic wrap, and keep it in the fridge, then bake it the next day.
In this case, add an extra ladle of sauce because the pasta tends to absorb more moisture.Which pasta shape is most suitable for Pasta China?
Tradition calls for rigatoni or tortiglioni.
The ridged surface is essential because it holds the sauce and allows the meatballs to fit inside the pasta, creating a perfect bite.
Avoid smooth or too small shapes.Why are boiled eggs added to baked pasta?
Boiled egg is the symbolic ingredient of ‘Pasta China’ (stuffed pasta).
Besides giving a unique texture, it was historically used to make the dish a complete and hearty meal for large family celebrations.Can I use mozzarella instead of provola?
It’s better not to.
Fresh mozzarella releases too much water during cooking, risking making the pasta ‘soggy’.
If you really want to use it, choose pizza mozzarella (the dry block) or, to stay true to Dadcook’s recipe, use Silana provola or matured scamorza.How do I prevent the pasta from drying out in the oven?
The secret is to use plenty of sauce in the inner layers and drain the pasta very al dente.
Covering the dish with aluminum foil for the first 20 minutes of cooking will help retain moisture, removing it only at the end to create the crust.
