Blanch the pasta in plenty of salted water.
Meanwhile, pour the sauce into a pot, dilute it with a little water and let it simmer for a few minutes.
Drain the pasta al dente and mix it with the sauce and a tablespoon of grated Parmesan.
In a deep baking dish, create a base layer of pasta, add the provola and another layer of pasta.
Finish with a sprinkle of grated Parmesan on top and bake at 200 degrees Celsius for about 15-20 minutes, activating the grill during the last 3 minutes of cooking.
Allow a golden crust to form on the surface.
Consume immediately or store in the refrigerator for up to 2 days.
Serve hot and melty, excellent when paired with a full-bodied red wine.
Italia, Campania
| Energy (kcal) | 323.23 |
| Carbohydrates (g) | 56.08 |
| of which Sugars (g) | 1.85 |
| Fat (g) | 5.44 |
| of which Saturates (g) | 2.8 |
| Protein (g) | 15.27 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.07 |
