Millerighe al forno con polpettine

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


  1. Let's prepare a delicious dish! To make this recipe, we start by working together the ground beef, the bread - first soaked and squeezed - the egg, salt and pepper and form our meatballs. After that, fry the meatballs in very hot seed oil and set them aside.
  2. In a saucepan, we begin to brown the garlic in the oil, then we remove it once it is golden brown and pour the puree. Cook over medium heat adding a few basil leaves to revive the flavour.
  3. In a bowl, mix ricotta, parmesan and diced provola. Season with salt and pepper and mix well, being careful not to melt the ricotta too much.
  4. Cook the pasta in salted water to obtain an al dente consistency. Let's drip the pasta and, to stop cooking, we pass it under cold water.
  5. In a baking tray, stuff the pasta vertically with the ricotta and meatball mixture after pouring a ladleful of tomato puree on the bottom of a baking tray. Cover with tomatoes and parmesan and bake at 180°C for about 30 minutes.
  6. Once ready, let it rest for a few minutes before plating and serving. Enjoy your meal!

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