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, and adjust the salt.
Prepare the béchamel, because even in a small amount it gives flavor to baked pasta. Make it classic or light. If store-bought, thin it with 3–4 tablespoons of milk.
Prepare the meatballs by mixing ground meat, egg white, breadcrumbs, Grana, milk, parsley and salt. Fry or brown in a pan.
Boil the pasta in boiling water with coarse salt. Cook it for half the time indicated on the package. It should be slightly undercooked. Drain it and season it with a little sauce, Grana and basil.
Assemble the baked pasta in a baking dish: add a little sauce on the bottom, a layer of pasta, mozzarella, béchamel and basil. Repeat the process and finish with a final layer of pasta and sauce. Add Grana and basil.
Bake at 180°C for about 35 minutes, adding the remaining mozzarella after 25 minutes. Turn on the grill for perfect browning.
Baked pasta keeps perfectly if cooked al dente. It can be prepared 1 day in advance, stored at room temperature or in the refrigerator and reheated in the oven at 200° for 12–15 minutes. It can also be frozen and thawed slowly in the refrigerator before reheating when needed.
It is important to cook the pasta al dente so it does not overcook during baking. Add meatballs for a flavorful one-dish meal, or eggplant stew for a vegetarian variation.
Italia, Campania
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| Energy (kcal) | 151.29 |
| Carbohydrates (g) | 16.67 |
| of which Sugars (g) | 2.55 |
| Fat (g) | 5.89 |
| of which Saturates (g) | 2.75 |
| Protein (g) | 8.37 |
| Fiber (g) | 0.78 |
| Sale (g) | 0.05 |
