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Recipe by
A first course perfect for family lunches, with a rich and traditional flavor, easy to make and ideal for lovers of 'nduja.
Step 1 of 6: Blanch the pasta in plenty of salted water.
Step 2 of 6: Meanwhile, pour the sauce into a pot, dilute it with a little water, and let it simmer for a few minutes.
Step 3 of 6: Drain the pasta al dente and toss it with the sauce and a spoonful of grated Parmesan.
Step 4 of 6: In a high-sided baking dish, create a layer of pasta, add the provola, and then another layer of pasta.
Step 5 of 6: Finish with a grating of Parmesan on top and bake at 200 degrees for about 15-20 minutes, turning on the grill during the last 3 minutes of cooking.
Step 6 of 6: Let a golden crust form on the surface.
| Average values | Per serving369 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,794 kJ668 kcal | 758 kJ181 kcal |
| Fat | 15.07 g | 4.09 g |
| of which saturated fatty acids | 6.78 g | 1.84 g |
| Carbohydrates | 107.23 g | 29.1 g |
| of which sugars | 12.93 g | 3.51 g |
| Fibre | 4.13 g | 1.12 g |
| Protein | 31.84 g | 8.64 g |
| Salt | 2.14 g | 0.58 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
