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Pasticcio di pasta alla napoletana
Baked pasta with tomato and mozzarella
- Serves
4–6
- Difficulty
Easy
Published 2015
This is a classic baked pasta dish of southern Italy. You can use any short pasta.
Ingredients
a little 350 g /12 oz
Method
Cook the pasta in boiling salted water. As soon as it is al dente, drain it and toss with 2 tablespoons of the oil.
Spoon a third of the pasta into the buttered dish. Cover with a third of the tomato sauc
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