Pasta al forno napoletana
Pasta al forno napoletana, from above
Non vegNaples

Pasta al forno napoletana

Baked pasta with tiny meatballs, eggs and provola. Naples's Sunday and Carnival centrepiece.

90 minTime
35 gProtein each
mildSpice
Carnival's oven1 chapter · 1 min read

Make it your way

Grandma's wayMeatballs, eggs, provola, ragù.
The original
618kcalsame
35 gproteinsame
4 gfibresame
90minutessame

Pasta al forno.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Pasta500 g ziti or rigatoni
Minced mutton (goat mince, ground goat)300 g beef or mutton mince
Egg1 for meatballs plus 3 hard boiled
White bread1 slice, soaked
Parmesan1 cup
Olive oil3 tbsp
Onion1
Tomato puree900 g passata
Mozzarella250 g provola or mozzarella, diced
Ricotta200 g
Basil leavesa handful
Saltto taste

Method

4 steps
  1. 1Mix mince, 1 egg, bread and a little parmesan; roll into marble sized meatballs and brown in oil.
  2. 2Soften onion, add passata and salt; simmer 20 minutes with the meatballs and basil.
  3. 3Boil pasta very al dente and mix with most of the sauce and the ricotta.
  4. 4Layer in a dish with sliced eggs, provola and parmesan. Top with sauce and cheese. Bake at 200C for 30 minutes.
Serve it like this

Cut generous squares with crusty edges and serve warm with basil. It is just as good the next day.

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Make it a meal

What goes with Pasta al forno napoletana: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risi e bisi40 min
Bread or rice Ciabatta60 min
On the side Marinara sauce35 min
On the side Peperonata40 min
To drink Virgin bellini8 min
Something sweet Struffoli90 min
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