Stuffed Rigatoni napoletani

  • Difficulty


  • 160 g Rigatoni Napoletani n° 124
  • 80 g grated Parmesan cheese
  • 20 g Butter
  • 1 small bunch Italian parsley
  • 100 g mozzarella
  • 1 bay leaf
  • 1 onion
  • 300 g cultivated mushrooms
  • 100 g cooked ham
  • 1 small bunch basil
  • 1 sage leaf
  • 1 sprig marjoram
  • a pinch nutmeg
  • salt and pepper
Rigatoni Napoletani n° 124


Cook the rigatoni napoletani in a large saucepan with plenty of boiling salted water.Drain when still very al dente and rinse them under cold running water then place them on a clean tea towel.Peel the onion, rinse it and chop it finely.Blanch the tomatoes in boiling water, drain them, peel them and deseed, then, once drained from the cooking water, chop them coarsely.Heat a dash of oil in a saucepan with the chopped onion, a smattering of herbs (rinsed and dried earlier) and fry until soft but not golden over a gentle heat.Add the tomatoes, a pinch of salt and pepper, and simmer over a medium heat until the sauce is reduced.Add the leftover basil, stir and remove the sauce from the heat. Coarsely chop the mozzarella and mince the ham.Clean the mushrooms from the soil and rinse under running water then slice them finely.Put them in a pan with a knob of butter and brown for 3 minutes over a high heat, stirring with a wooden spoon from time to time.Once drained, chop them finely and put them in a bowl; add the mozzarella and the ham, the chopped, 3 tbsp of grated parmesan, a pinch of salt, pepper and nutmeg.Stir the mix with a wooden spoon until the ingredients are folded in well. Put this mixture in a pastry bag and, pressing well, fill the rigatoni.Spread some of the sauce on the bottom of an oven-proof dish and then arrange the stuffed pasta, the sauce and the parmesan in layers.Cover the oven-proof dish with foil and put it in a preheated oven at 180 °C for 20 minutes.Five minutes before it is ready remove the foil and cook the pasta au gratin; serve warm.