Rigatoni al Forno Pugliese Style

Rigatoni al Forno Pugliese Style.

Rigatoni al Forno Pugliese Style


For 6 Person(s)

For the Sauce:

  • 3 tablespoons extra virgin olive oil
  • 1 1/2 pounds meatloaf mix: ground veal, pork and beef
  • 4 cloves garlic, sliced
  • 1/2 cup dry red wine, such as Chianti
  • 1 24oz jar passata
  • 1 teaspoon salt
  • 4 fresh basil leaves, torn

For the Pasta:

  • 1 pound dried rigatoni pasta
  • 1 pound sliced mortadella, torn into pieces
  • 8 ounces fresh mozzarella, cut into 1/2 inch cubes
  • 1 cup grated Parmigiano Reggiano cheese


  1. Get the ingredients needed in this Recipe HERE
  2. To make the Sauce:
    1. Put a large skillet over a medium flame and heat the oil. Add the meat and season with salt. Sauté until browned, about 7-10 minutes. Add in the garlic and cook for 1 minute.
    2. Add the wine to the pan and cook until you can no longer smell alcohol. About 1 minute.
    3. Add the passata, salt and basil to the pan and bring to a boil. Lower to a simmer and cook for about 15-20 minutes while stirring occasionally.
  3. To make the Pasta:
    1. Preheat your oven to 400 degrees.
    2. When the sauce has about 7 minutes to go, drop the pasta into generously salted boiling water and cook for half the time of the package instructions. (Usually about 6-7) minutes.
    3. Drain the pasta and toss in the sauce until all the pasta is evenly coated.
    4. Spread the pasta into a baking pan (I used Nonna's Focaccia Pan available in the link above) and add half the mozzarella, half the grated cheese and 3/4 of the mortadella. Toss to combine.
    5. Top with the remaining mozzarella, mortadella and grated cheese.
    6. Bake for 30-40 minutes until the cheese is melted and there are plenty of crispy pieces of pasta on top.



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