Neapolitan-style baked pasta: a dish rich in tradition!

Neapolitan baked pasta is a very rich traditional recipe, perfect for any occasion and ideal to serve as a single dish.

Neapolitan baked pasta is a rich dish and ideal for large binges, a sort of mess with meatballs, tomato sauce, egg, cheese, salami and many other delicious ingredients. In short, a real pleasure.

The peculiarity of this baked pasta without bechamel is precisely the additional ingredients, among which small homemade fried meatballs and pieces of Neapolitan salami stand out. If you love traditional recipes and are looking for a delicious and tasty dish, you couldn't find anything better!

How to prepare the Neapolitan baked pasta recipe

We recommend making Neapolitan-style baked macaroni, but paccheri (or any other type of short pasta you have at home) are also suitable.

1. Let's start with the sauce. Slice the onion finely and brown it in a pan with the chopped garlic and two generous turns of oil . Add the tomato puree , a pinch of salt and cook for an hour. When almost cooked, add the basil leaves.
2. While the sauce is cooking, move on to preparing the meatballs: mix the minced meat with an egg, a handful of grated cheese, salt and pepper. Add the bread soaked in milk and knead.
3. Form meatballs about the size of a cherry and fry them in plenty of seed oil. Drain them and keep them aside.
4. As for the remaining eggs , boil them for about 8-10 minutes in boiling water. Once ready, shell them and cut the hard-boiled eggs into small pieces. Also cut the provola and the Napoli-type salami into cubes.
5. Take the ricotta and make it creamy by adding 3/4 of the sauce.
6. Now that all the ingredients are ready, boil the pasta in plenty of salted water, keeping it al dente since it will then cook in the oven. Drain it and season it with the tomato and ricotta based sauce.
7. Spread the sauce held by jars on the bottom of the baking dish, place about half the pasta and distribute the meatballs, half the scamorza and parmesan, the salami and the hard-boiled eggs. Cover with the remaining pasta and finish with the cheeses.
8. Bake at 180°C for about 25 minutes . Let it cool before serving.

Some prepare this dish using Neapolitan ragù but the most popular recipe is just like ours, i.e. with meatballs. Here is a video with all the steps to make this sumptuous single dish perfect for Sundays with the family. As you will notice, there are those who prepare it without ricotta but trust our recipe!

Conservation

This tasty and rich Neapolitan baked pasta recipe can be kept for about 2-3 days in the refrigerator in a special container with food. We do not recommend freezing in the freezer.

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