Baked pasta

Ingredients

• 600 grigatoni
• 4 mediumeggs
• 3 tablespoonsParmigiano Reggiano DOP, for grating
• 300 gscamorza
• 250 gminced pork
• 150 gsausage
• 100 gParmigiano Reggiano DOP, for grating
• 100 gfresh breadcrumbs
• 2 tablespoonschopped parsley
• 2 mediumeggs
• to tastefine salt
• to tasteblack pepper
• 1 pinchnutmeg
• 1 litrepassata
• 1white onion
• 1 clovegarlic
• 4 tablespoonsextra-virgin olive oil
• to tastefine salt
• 5 leavesbasil
• to tasteblack pepper
• 1 litrewhole milk
• 80 g00 flour
• 80 gbutter
• to tastefine salt
• 1 pinchnutmeg

Instructions

1. 1

   Prepare the meat

   Halve the sausage and remove its casing. Roughly chop the meat with a knife.

2. 2

   Mix the meatballs

   Put the minced pork and sausage in a large bowl. Add the grated Parmesan, chopped parsley and fresh breadcrumbs, then add the eggs and season with salt and pepper. Work the mixture by hand for a few minutes until even, cover with cling film and leave it until you are ready to shape the meatballs.

3. 3

   Start the sauce

   Heat the oil in a large non-stick pan with the whole garlic clove and finely chopped onion. When the oil is hot, add the passata, season with salt and pepper, cover and simmer gently for 30 minutes, stirring occasionally.

4. 4

   Shape meatballs

   While the sauce cooks, shape the meat mixture into meatballs of about 10 g each and set them on a plate.

5. 5

   Cook the meatballs

   Remove the garlic from the sauce and add the meatballs. Season with salt and pepper, stir carefully with a spatula and simmer for 15 minutes, mixing gently now and then so the meatballs do not break up. Add the torn basil leaves and cook for a further 5 minutes.

6. 6

   Prepare the eggs

   Boil the eggs for 8–10 minutes from when the water begins to boil, then cool them under cold running water. Peel and slice them once cool, and set aside in a small bowl.

7. 7

   Prepare the cheese

   Slice the scamorza, cut it into strips and then dice it. Put it in a small bowl and set aside.

8. 8

   Make the béchamel

   Warm the milk in a saucepan with salt and nutmeg. In a separate pan, melt the butter over a low heat. Add the sifted flour and whisk vigorously to prevent lumps, then cook gently, stirring, until golden to make a roux. Gradually pour in the hot milk, whisking until the sauce is smooth, thick but still fluid; this takes about 5 minutes over a medium heat. Transfer to a bowl and cover with cling film touching the surface.

9. 9

   Part-cook pasta

   Cook the rigatoni in plenty of salted water and drain it when it is halfway cooked.

10. 10

    Combine pasta

    Add the prepared meatball sauce to the pasta and mix well.

11. 11

    Build first layer

    Spread a layer of béchamel over the base of an oven dish, then add a first layer of rigatoni and meatballs. Scatter over half the sliced hard-boiled eggs, half the diced scamorza and half the grated Parmesan. Spoon over some béchamel.

12. 12

    Finish and bake

    Add the remaining pasta and meatballs in an even second layer. Top with the remaining egg slices, scamorza, béchamel and Parmesan. Bake in a static oven at 180°C for about 15 minutes, then switch to the grill at 240°C and grill for about 5–10 minutes, until golden. Leave at room temperature for 5 minutes before serving.

What is baked pasta?

Baked pasta is a familiar Italian Sunday first course: cooked pasta is layered or mixed with sauce and other fillings, then finished in the oven. This version combines tomato, meatballs, béchamel and cheese for a substantial dish with several contrasting textures.

The method works by bringing each part together before baking: the meatballs cook in the tomato sauce, while eggs and scamorza are layered through the pasta. A short, hot grill finish colours the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 0g protein, 70g carbs, 32g fat.

The rigatoni supplies most of the carbohydrates, while the oil, butter, cheese and scamorza contribute much of the fat. Pork, sausage, eggs, milk and cheese provide protein. Balance the plate with a generous serving of salad or vegetables alongside.

The meatball mixture

Sausage and pork: removing the casing lets the sausage blend into the minced pork, while still adding its seasoning and flavour.

Breadcrumbs and eggs: these help bind the mixture. Shape the meatballs to about 10 g each as directed, so they can be spread through the pasta.

Build flavour in the sauce

Tomato base: simmer the passata with onion and garlic for 30 minutes before adding the meatballs. Stir occasionally as it cooks.

Gentle finish: once the meatballs are in the pan, handle them carefully when stirring so they keep their shape. Add the basil for the final 5 minutes of cooking.

Get the béchamel smooth

Roux: cook the flour in the melted butter, whisking briskly to prevent lumps, until the mixture turns golden.

Milk: add it hot in a steady stream while whisking. Keep stirring for about 5 minutes over a medium heat, until the sauce is thick but still fluid; covering it with film in contact helps stop a skin forming.

Why the pasta is part-cooked

The rigatoni is drained halfway through cooking before it goes into the oven. It then finishes in the sauce and béchamel during baking, so taking it out at this stage follows the recipe's timing.

Drain it well before mixing with the meatball sauce, so excess cooking water does not thin the mixture.

Layer for an even bake

First layer: spread béchamel on the base of the dish, then add pasta and meatballs, followed by half the eggs, scamorza and Parmesan. Spoon over some more béchamel.

Second layer: distribute the remaining pasta and meatballs evenly, then finish with the rest of the toppings. The layers help spread the eggs and cheese through the dish rather than leaving them all in one place.

Check the finish

Main bake: cook at 180°C for about 15 minutes in a static oven. This brings the assembled layers together.

Grill: switch to 240°C for about 5–10 minutes, watching for a golden top. Leave the dish to rest for 5 minutes at room temperature before serving.

What to serve alongside

The baked pasta is rich and filling, so a crisp green salad or simply dressed vegetables make a fresh contrast. Serve them alongside rather than adding extra layers to the dish.

Because the recipe is designed as a first course for 10, cut and serve it in portions that suit the rest of the meal.

Recipe notes & tips

• Remove the sausage casing before chopping the meat.
• Shape the meatballs to roughly 10 g each for even distribution.
• Stir the sauce gently after adding the meatballs to help keep them intact.
• Whisk continuously as you add hot milk to the roux.
• Drain the rigatoni at the halfway-cooked stage, as directed.
• Watch closely during the final grill so the top turns golden without burning.

Variations

• Cheese choice: use another melting cheese in place of scamorza.
• Herb finish: add a little extra basil at the table.
• Meat mix: use a different sausage alongside the minced pork.
• Pasta shape: choose another short pasta that holds the sauce.
• Pepper finish: add extra black pepper to the béchamel or tomato sauce.

Common mistakes to avoid

• Overworking the meat: mix only until evenly combined so the meatballs remain tender.
• Breaking the meatballs: stir the sauce carefully once they are added.
• Lumpy béchamel: whisk the flour into the butter, then add the hot milk gradually.
• Overcooking the pasta first: drain it halfway through cooking so it can finish in the oven.
• Uneven layers: spread the pasta and toppings across the dish rather than piling them in one area.
• Burning the top: check the dish during the 5–10 minutes under the grill.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat portions in the oven until hot throughout, covering loosely if the top is browning too quickly.

Frequently asked questions