Honeycomb Pasta with tomatoes souce and mozzarella
Honeycomb Pasta is a striking first course full of taste. A beehive-shaped rigatoni pie with a tasty tomato sauce and delicious grilled mozzarella cheese.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
45 min (COOK TIME: 20 min / PREP TIME: 25 min)
Medium
4 people
Ingredients
-
500
g
Paccheri rigati or Rigatoni
-
800
g
Mutti Finely Chopped Tomatoes
-
200
g
mozzarella cheese
-
300
g
provola cheese
-
1
shallot
-
40
ml
extra virgin olive oil
-
salt
-
pepper
-
Basil leaves to decorate
Many variations of Honeycomb pasta can be prepared. For example, you could add minced meat to the sauce, or ham cubes, or a ricotta and spinach filling.
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Many variations of Honeycomb pasta can be prepared. For example, you could add minced meat to the sauce, or ham cubes, or a ricotta and spinach filling.
Honeycomb Pasta with tomatoes souce and mozzarella: Method
- Chop the shallot and put it in a non-stick pan with a swirl of oil, as soon as it starts sizzling, add the Mutti Finely Chopped Tomatoes.
- Add salt and pepper and cook covered for 10 minutes over medium heat.
- Cook the Rigatoni pasta for 7 minutes in salted boiling water, then drain and rinse them with cold water to stop from cooking.
- In a 25 cm diameter ring pan, spread a few tablespoons of tomato sauce on the bottom.
- Vertically arrange the pasta and fill the entire pan. When you are finished it will look like a beehive from above.
- In some Rigatoni insert some pieces of mozzarella.
- Cover first with the tomato sauce and then with the sliced or julienne provola cheese.
- Bake for 20 minutes at 180°.
- Decorate with basil leaves and serve hot.
