Rummo Mezzi Rigatoni Pasta No.51, 500 g (Pack of 1)

Product Information

Cheesiness.This baked rigatoni is layered with creamy ricotta & melty mozzarella for a lasagna-like effect (without the fuss of assembling a lasagna!) so each serving has an epic cheese pull – everyone at the table will be so impressed! Storage & Reheating: Store any leftover baked rigatoni in airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through.

This recipe for baked pasta rigatoni is classic and easy to make, a great way to use rigatoni to make a delicious and comforting meal. The surface of the pasta rigatoni holds the sauce perfectly and makes this pasta a great choice for a family dinner or party. By using pasta rigatoni and adding ground beef, mozzarella cheese and a variety of flavorful sauces, this recipe creates the perfect balance of flavors, textures and aromas, making it a great recipe for any pasta lover. Transfer to a serving platter or bowl and serve warm, topped generously with more grated pecorino Romano. Shape – A type of short tube-shaped pasta of varying lengths and diameters, with ribs on the surface.In a small skillet over low heat, toast the fennel seeds until fragrant, 5 to 7 minutes, stirring occasionally. Transfer to a plate to cool, then finely grind in a mortar and pestle or a spice grinder. Introduced to Sicily by the Arabs in about 900AD, eggplants are to Sicily what potatoes are to Ireland. There are three main types of eggplants found on the island; the very dark oval or long ones that most people outside of Italy know, oval zebra eggplants which have a lighter striped skin and the more rotund, lighter coloured Sicilian eggplant. Step 4 When the eggplants are ready, set aside on a plate. Make ahead: The sauce can be refrigerated for up to 1 week or frozen for up to 3 months. Defrost, if needed, and reheat before adding the pasta.

If you love baked pasta dishes, you’re probably also familiar with penne & ziti. Both pasta shapes are tubular like rigatoni, but there are a few differences to note: There are a few choices for the kind of pasta you should eat with salsa all’Amatriciana. The most famous are bucatini ( if you can find them) although in Amatrice it is served with spaghetti. In Rome you also find it served with rigatoni or tonarelli ( spaghetti alla chitarra). I like to use these mezzi rigatoni as I think they interact better with the sauce. Mezzi rigatoni Ready to eat.

Mezzi Rigatoni Pasta Reviews

As withmany pasta recipes, cheese is more than mere seasoning for pasta alla Norma. You can’t have it without the cheese which really should be ricotta salata. This is a typical Sicilian cheese. The word 'ricotta' means re-cooked and 'salata' means salted. Ricotta Salata is cheese made from the whey of sheep’s milk, which is pressed, salted and aged for at least 90 days. It is milky white in colour with a firm texture and salty taste. Step 7 Cut half the eggplant slices into small pieces and add to the tomato sauce. Aromatics & spices – A blend of bell pepper, yellow onion, & garlic builds the aromatic base of the meat sauce, while dried Italian seasoning& fennel seeds reinforce the flavor of the sausage. Tomatoes– A good amount of tomato paste creates depth, while a combination of crushed & diced fire-roasted tomatoes gives the baked rigatoni sauce great body & texture. Shorter than Rigatoni, this tube-shaped pasta pairs best with rich tomato sauces—often spicy and loaded with hot peppers to pay homage to its Southern Italian roots. Rigatoni also shines in chunky vegetable sauces that can be scooped up easily in its hollow body. We love Mezzi Rigatoni with sautéed red peppers and Italian sausage in a traditional Peperonata sauce or in a spicy tomato sauce loaded up with Calabrian chili peppers.