Rigatoni Pasta Bake with Zucchini, Salami and Mozzarella

 

This no-fuss pasta bake is a great option for a week-night dinner.

Ingredients

• 400 g Barilla rigatoni pasta
• 575 g Barilla Cheese & Tomato Pasta Bake
• 150 g Italian salami cubed
• 2 cloves garlic chopped
• 3 zucchini cut in half thinly sliced
• 200 g mozzarella
• 10 leaves basil
• 100 g reggiano parmigiano cheese, grated
• 80 ml extra virgin olive oil
• 1 pinch salt and pepper *to taste
• 1 pinch rock salt

Method

1. Bring plenty of salted water (7g salt to 1 l of water) to the boil.
2. In a large fry pan, gently cook the garlic and zucchini in a little oil for about 3 minutes. Season to taste.
3. When zucchini is cooked, remove from the heat and keep to one side.
4. Drop the Rigatoni in to the water and cook, draining the pasta 2 minutes before the suggested cooking time on the pack.
5. Combine cooked pasta with Barilla Cheese & Tomato Pasta Bake sauce, salami, cooked zucchini, basil and mozzarella.
6. Place in a large ovenproof dish, sprinkle with Parmigiano Reggiano cheese and bake in a pre-heated oven at 180 C for 15-20 minutes
7. Serve immediately.

EQUIPMENT

• 1 frying pan
• 1 baking dish
• 1 saucepan

NOTES

• If you can’t find Italian salami, you can easily substitute with chorizo or pepperoni salami.

Share this post