Rigatoni baked pasta with meatballs and peppers – detailed cooking recipe. Share with friends: 
Photo of the dish: Lisa Shin Time: 1 hour. 20 minutes. Difficulty: Easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr rigatoni pasta
- 2 tbsp. l olive oil, and more for lubricating the mold
- 4 cloves of garlic, cut into slices
- A pinch of dried pepper flakes
- 1200 gr. pickled plum-shaped tomatoes or cherry tomatoes with pickle, mash tomatoes
- 4 large sprigs of basil
- 350 gr pancetta or cured bacon, cut into cubes and fry
- 1 tbsp. prepared meatballs cut into four parts
- 1 tbsp. sliced fried red bell peppers
- 1 tbsp. chopped olives or pitted olives
- 3 tbsp. julienne soft cheese provolone
- 1 tbsp. grated ricotta cheese
Recipes with similar ingredients: rigatoni paste, garlic, pepper red flakes, plum tomatoes, cherry tomatoes, basil, pancetta, bacon, bell peppers, olives, olives, provolone cheese, cheese ricotta
Recipe preparation:
- Preheat the oven to 230 ° C. Bring to a boil in a pan salt water. Add rigatoni paste and cook until half cooked, 2 – 3 min., Drain the water.
- Heat olive oil in a deep pan. Add garlic, pepper flakes and fry until golden brown. Add tomatoes with brine, 1 tbsp. water, basil sprigs and cook, until the sauce does not thicken, about 15 minutes Remove basil and salt sauce to taste. (Or, heat 4 tbsp. Of finished tomato sauce.)
- Add pancetta, meatballs, bell peppers and olives to the sauce mix.
- Lubricate a baking dish with a volume of 3-4 l. Mix pasta with sauce and half cheese provolone and ricotta. To lay out mix in the prepared form and sprinkle with the remaining cheese. Bake rigatoni paste in a preheated oven until golden colors for 15 min.
