Apulian baked rigatoni

for 6 people

• 500 gr. rigatoni by Pasta Apulia
• 300 gr. scamorza cheese
• 300 gr. mixed minced meat
• 2 eggs
• 150 gr. grated cheese
• breadcrumbs
• fresh parsley
• salt and pepper as needed
• olive oil
• 500 g. tomato sauce
• 1 small onion

Sauté the onion in a little oil; when it is well browned, add the tomato sauce and cook. Meanwhile, to make the meatballs it’s necessary to put the meat in a bowl and add eggs, cheese, breadcrumbs, parsley, salt and pepper and mix well as to create the balls. Fry the meatballs and put them in the pot so that they can still cook with the sauce.
Cook rigatoni by Apulia Pasta al dente and stir with the gravy and scamorza cheese cut into cubes.
Pour all in a pan, adding a few tablespoons of gravy on the bottom with the meatballs, and bake at 180 °C for about 20-25 minutes.
Let the whole stand a few minutes before serving.