Rigatoni Gratin with Mozzarella & Golden Breadcrumbs
Dive into the comforting world of Italian cuisine with this rigatoni gratin that elevates simple ingredients. Al dente pasta, generously coated in tomato sauce, meets the melting sweetness of mozzarella and the golden crispiness of buttered breadcrumbs. This family gratin perfectly combines textures and flavors for a gourmet result that will delight young and old alike. An economical and easy recipe that transforms simple ingredients into an exceptional dish.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Bring a large amount of salted water to a boil. Cook the rigatoni 1 minute less than the time indicated on the package so they remain al dente. Drain while reserving a ladle of cooking water.
- 2
In a buttered gratin dish, pour the tomato sauce. Add the drained rigatoni and mix gently to coat each pasta. Incorporate a little cooking water to bind the sauce.
- 3
Spread the mozzarella evenly over the entire surface. Generously sprinkle with grated parmesan which will form a tasty crust when melted.
- 4
In a small bowl, mix the breadcrumbs with melted butter until you get a sandy consistency. Spread this preparation over the entire surface of the gratin.
- 5
Bake at 200°C (th. 6-7) for 20-25 minutes until the top is golden brown and the sauce bubbles at the edges.
- 6
For an additional grilled effect, broil for 2 minutes while watching carefully to avoid burning the breadcrumbs.
- 7
As soon as it comes out of the oven, immediately sprinkle with fresh chopped parsley which will bring freshness and color contrast.
- Slightly firm pasta will better withstand the second baking in the oven
- Drain the mozzarella thoroughly if it's in a ball to avoid a too watery gratin
- Prepare homemade breadcrumbs with stale bread for more flavor
- Pasta cooking water contains starch that helps perfectly bind the sauce
- Let the gratin rest for 5 minutes before serving for better slicing
- Serve with a green salad dressed with a tangy vinaigrette to balance the richness of the dish
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