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Baked rigatoni with seasonal vegetables

Chef Walter Zanoni

Difficulty: easy

Method: 10'

Cooking: 10'

Difficulty: easy

Method: 10'

Cooking: 10'

Chef Walter Zanoni

Difficulty: easy

Method: 10'

Cooking: 10'

Difficulty: easy

Method: 10'

Cooking: 10'

Method

  1. 01 /

    Heat a pan of water on the stove.
    While waiting for the water to boil, dice the pumpkin and cut the other vegetables into small strips, removing the central core.
    When the water is boiling, add salt and throw in the pasta, adding the diced pumpkin.
    Two minutes before the cooking time is over, add the Savoy cabbage and black cabbage.
    Drain the pasta al dente and place it in a bowl.
    Add the butter in chunks, the ricotta, half the radicchio and half the Parmesan.
    Mix well and then move the ingredients to a lightly buttered oven dish.
    Top with the remaining Parmesan, the chopped mozzarella and the rest of the radicchio.
    Cook in the oven at 200° for about 5 minutes, until the pasta is au gratin.

Other pasta shapes can also be used, as long as it is short pasta.
Other vegetables can be used to your taste, as long as they are fresh and in season.

Ingredients for 4 people

320 g rigatoni- or other short pasta shape
80 g black cabbage
80 g savoy cabbage
80 g di pumpkin
40 g radicchio veronese- or another type of radicchio
100 g mozzarella
60 g butter
80 g Parmesan cheese
100 g ricotta

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