Schiaffetoni

Schiaffetoni
Schiaffetoni

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    package giant rigatoni or cannelloni pasta

  • 1 1/2

    pounds Italian sausage

  • 1/2

    pound prosciutto cotto cut 1/4" cubes

  • 3

    eggs

  • 1

    cup grated Pecorino divided

  • 1/2

    cup finely-chopped Italian parsley

  • 2

    cups Basic Tomato Sauce (see recipe)

Directions

Bring 6 quarts water to a boil and add 2 tablespoons salt. Roast the sausage 20 minutes at 375 degrees and cool. Raise oven heat 400 degrees. Cook pasta according to package instructions but remove 1 minute early. Drain and refresh with cold water and drain again and set aside. Place cool cooked sausage in food processor and pulse until ground but not much. Place in a large mixing bowl and add prosciutto cotto, eggs, 1/2 cup grated cheese and 1/2 cup chopped parsley and mix well. Season with salt and pepper and carefully stuff, using a piping bag or a small spoon, into pasta tubes. Layer pasta tubes in an oiled 8-inch by 10-inch baking dish, alternating with Basic Tomato Sauce and grated cheese, until dish is full. Place in the oven and cook 15 to 20 minutes until golden-brown and crispy on top and serve. This recipe yields 4 servings.

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