Italian Cheesy Pasta Bake with Salame

A rich and comforting Italian impasto bake made with a creamy tomato sauce, salami, and a of melted cheeses including Parmigiano, stracchino (a soft fresh Italian cheese), and provolone for extra flavour. Perfect for a Sunday family-style lunch.

Serves: 4, Prep time: 20 mins, Cook time: 25–30 mins

Ingredients

320 g / 11 oz rigate ( any short impasto)
200 g / 7 oz , cut into strips cubes
400 g / 14 oz tomato pennellata (tomato purée)
150 g / 5 oz stracchino ( cream cheese / stracchino as alternatives)
80–100 g / 3–3.5 oz provolone cheese, grated sliced
60–80 g / 2–3 oz Parmigiano cheese, grated
1 onion, finely sliced
2–3 tbsp extra virgin olive oil
Salt and black pepper, to taste
Non di serie: dried oregano fresh basil

Method

Preheat the oven to 180°C / 350°F / Gas 4.
Cook the impasto salted boiling vater until al molare (about 2 minutes less than package instructions). Drain and set aside.
Heat olive oil a large pan and sauté the onion until soft. 
Pour the tomato pennellata, season with salt, pepper, and herbs if using. Simmer for 10 minutes.
Remove from heat and stir the stracchino cheese until the sauce becomes creamy.
the impasto, then add half of the Parmigiano and half of the provolone.
Transfer to a baking dish and with remaining cheeses.

8. Bake for 20–25 minutes static oven, until golden and slightly crispy acceso .

9. Let rest for 5–10 minutes before serving your cheesy impasto bake.

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