Friends, today I recommend a really super easy and tasty main course, BAKED RIGATONI WITH PEA CREAM. I assure you that this dish will please everyone, especially children who don’t like peas, presented in this way as a cream and moreover in a super gooey dish. Really too good. Naturally, I used rigatoni but any type of pasta will really make this baked pasta special.

Here is the recipe

Difficulty: Very easy
Cost: Very cheap
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring

655.90 Kcal

calories per serving

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Energy 655.90 (Kcal)
Carbohydrates 72.43 (g) of which sugars 8.18 (g)
Proteins 37.12 (g)
Fat 25.73 (g) of which saturated 3.69 (g)of which unsaturated 3.36 (g)
Fibers 6.35 (g)
Sodium 380.38 (mg)

Indicative values for a portion of 11 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

11.29 oz rigatoni
12.35 oz peas
1/2 onion
to taste salt
to taste extra virgin olive oil
3.53 oz cooking cream
1/2 cup Parmigiano Reggiano DOP
7.05 oz scamorza cheese
3.53 oz cooked ham

Tools

Baking Dishes

Steps

The first thing to do is cook the peas in a saucepan with finely chopped onion, EVO oil, and a little water(1). Once the peas are cooked, puree them with the cream(2). Use the immersion blender until you get a smooth cream(3). Meanwhile, boil the pasta(4). In the baking dish, pour the pea cream and Parmigiano at the base(5).
Start assembling by first adding the pasta(6), the cream(7), the Parmigiano(8), the scamorza(9), and the cooked ham(10).
Add more pasta and Parmigiano(11), more scamorza, and cooked ham(12), and finish with cream and Parmigiano(13).
Bake in a preheated oven at 356°F for 25 minutes. A few minutes before the end of cooking, add more scamorza and enjoy these delicious baked rigatoni with pea cream.