Cut the mozzarella into cubes and let it drain. Prepare the sauce: in a pot, add the tomato passata, diluted with 2-3 tablespoons of water, 2 tablespoons of oil and fresh basil. Cook over low heat for about 15 minutes with the lid on, adjusting the salt.
Prepare the béchamel sauce; even a small amount adds flavor to the baked pasta. Make it classic or lighter. If store-bought, thin it with 3-4 tablespoons of milk.
Prepare the meatballs by mixing ground meat, egg white, breadcrumbs, grana cheese, milk, parsley and salt. Fry them or brown them in a skillet.
Boil the pasta in plenty of boiling water with coarse salt. Cook for half the time indicated on the package. It should be slightly firm. Drain and toss with a little sauce, grana cheese and basil.
Assemble the baked pasta in a baking dish: spread a little sauce on the bottom, add a layer of pasta, mozzarella, béchamel and basil. Repeat the process and finish with a final layer of pasta and sauce. Sprinkle with grana cheese and basil.
Bake in the oven at 180°C for about 35 minutes, adding the remaining mozzarella after 25 minutes. Turn on the grill/broiler for a perfect gratin.
Baked pasta keeps well if cooked al dente. It can be prepared 1 day in advance, kept at room temperature or refrigerated and reheated in the oven at 200°C for 12-15 minutes. It can also be frozen and thawed slowly in the refrigerator and then reheated when needed.
It is important to cook the pasta al dente so it does not overcook during baking. Add meatballs for a complete and flavorful dish, or sautéed eggplant for a vegetarian variant.
Italy, Campania
| Energy (kcal) | 175.52 |
| Carbohydrates (g) | 19.11 |
| of which Sugars (g) | 5.99 |
| Fat (g) | 7.26 |
| of which Saturates (g) | 2.35 |
| Protein (g) | 8.76 |
| Fiber (g) | 1.37 |
| Sale (g) | 0.05 |
