A #zerowaste first course, this pasta bake is a quick, easy and delicious recipe which reminds us of Sunday lunches with the family or together with friends!
Ingredients for 4 people
Rigatoni in tomato sauce (leftovers), 500g
Mozzarella, 300g
PDO Parmigiano Reggiano, to taste
Extra virgin olive oil, as required
Preparation
First of all, take a fairly large pan, put it on the hob, pour in a drizzle of extra virgin olive oil and, once hot, add the leftover rigatoni in tomato sauce. In the meantime, dice the mozzarella and put about a quarter of it to one side. When the pasta is hot enough, turn off the hob, add the mozzarella and stir gently to make sure that it mixes together.
Pour the pasta into an ovenproof dish that can hold it easily and then spread it around well. Add the mozzarella that you left to one side onto the surface, as well as a sprinkling of PDO Parmigiano Reggiano, and cook in a fan oven at 180°C for about 30 minutes. As soon as a crispy coating has formed, take it out of the oven and serve while still hot!
Image: Canva
