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Baked Millerighe with meatballs

Ingredients for 4 people
  • 380g PGI Gragnano Millerighe
  • 600g tomato puree
  • 350g ricotta cheese
  • 30g Parmigiano Reggiano
  • 350g smoked provola cheese 
  • 1 garlic clove
  • 2 tbs evoo
  • Basil to taste
  • Salt and black pepper to taste 
For the meatballs:
  • 250g minced beef
  • 1 egg
  • 70g stale bread, soaked and squeezed
  • Salt and pepper to taste

millerighe al forno


  1. Combine the ingredients and shape the meatballs; fry them and put them aside.

  2. Brown the garlic into a saucepan, then remove it, pour the tomato puree and cook over medium heat, adding some basil.

  3. Blend the ricotta cheese together with provola cheese cut into cubes and Parmigiano Reggiano into a bowl, add salt and pepper.

  4. Cook Millerighe into salted water and drain very al dente. Quickly put the pasta under cold water to stop the cooking and fill it with the mixture and meatballs.

  5. Pour a ladle of tomato on a casserole, then place the pasta on it upright. Cover with tomato and Parmigiano Reggiano and bake at 180 °C for about 30 minutes. Leave it to rest for a few minutes, then plate.


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