Baked Pasta Puglia Style
February 24, 2015
"I was volunteering for 6 months in Puglia, the South of Italyand hosted by the most adorable couple, Gianni and Graziella. Graziella happens to be one of the most amazing cooks I've ever met. Cooking is her passion and her husband keeps a large organic veggie gardenwere we picked most of the fresh produce needed for her fantastic meals."
- Serving Size: 1 (412.4 g)
- Calories 634.9
- Total Fat - 36.6 g
- Saturated Fat - 15.6 g
- Cholesterol - 113.3 mg
- Sodium - 1462.4 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 4.2 g
- Sugars - 9.4 g
- Protein - 42.7 g
- Calcium - 594.8 mg
- Iron - 4.1 mg
- Vitamin C - 10 mg
- Thiamin - 0.3 mg
In a pan with olive oil, place onion, basil, tomatoes, salt and cook over medium heat for about 20 minutes.
Mean while shred the sausage, chopped the mortadella and set aside.
Mix the ground meat with bread soaked in milk, sausage and a pinch of salt and make some small meatballs.
Cut eggplant into strips and fry in a pan with olive oil.
Cut the mozzarella into pieces.
Cook the rigatoni in salted water, al dente and strain.
In a greased baking dish put a layer of rigatoni and cover with half of all ingredients including meatballs, add a second layer with the remaining rigatoni and finish the rest of the ingredients.
Bake at 200 degrees for twenty minutes.
Tips & Variations
No special items needed.