“Pasta Pasticciata” Fusilloni Gratin with White Bolognese Sauce
Pasta Pasticciata recipe is a Traditional Italian Pasta Pie typically prepared in Southern Italy and eaten by the whole family on Sunday meals or on special occasions
You can prepare this delicious gratin pasta using Fusilloni, a thick, corkscrew shaped pasta. The word presumably comes from ‘fuso’ meaning: spindle, as fusilloni was traditionally spun by rolling a small rod over the strips of pasta to wind them around it and into a corkscrew shape. The little ones will love them!
If you want, you can use Bolognese Sauce for this recipe. But as you can see on the recipe I made an alternative sauce without tomato. It is delicious, effortless and it’s perfect for any type of pasta!
You can find out more details about this type of pasta in my article: “The Pasta Teller: Chapter 5 – Fusilli”
Try my:
Pasta Gratin with White Bolognese Sauce “Pasta Pasticciata”
Ingredients
- 400g Fusilloni
- 300g Ricotta Cheese
- 150g Green Peas
- 250g Sausage
- 100g Carrot
- 100g Onion
- 60g Grated Parmesan
- 1 Rib of Celery
- 1 Garlic Clove
- 30ml White Wine
- 100ml Milk
- Extra Virgin Olive Oil “Il Vero”, as needed
- Breadcrumbs
- Thyme, as needed
- Nutmeg, as needed
- Salt and Pepper, as needed
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Ingredients
Procedure
Clean the green peas and finely chop the carrot, onion and celery.
Chop also the sausage meat, removing the skin.
In a large pan, sautèe the “soffritto” (This is the Italian name for the mixture of chopped carrot, onion and celery). Add the clove of garlic and let it cook for 5-10 minutes, until the vegetables become golden.
Add the minced sausage meat and fry it with the soffritto. Then, sprinkle with grinded thyme and blend with white wine.
In a bowl, sift the ricotta with a strainer.
Season it with grated nutmeg (be careful not to exceed, it can become bitter very easily!), salt and pepper. Add the milk and stir all together.
Mix the white bolognese sauce with the ricotta sauce.
Grease a tin with butter and sprinkle with breadcrumbs on the bottom and sides.
Place the fusilloni in the tin.
Sprinkle with grated parmesan, breadcrumbs and butter knobs.
Bake in the oven at 200°C for 10-15 minutes, until the upper crust will become golden and crunchy.
All done! So delicious! Serve warm and… Buon Appetito!
