Cheesy Truffle Salami Baked Ziti

Serves: 4-6 people

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Ingredients

200g Puopolo Truffle Felino Salami, cubed + save a little for the top

1 ½ cups Giorgio's Ricotta

1 cup Giorgio's Mozzarella, grated + save a little for the top

1 cup Pecorino Romano, grated + save a little for the top

500g dried rigatoncini pasta

½ cup panko breadcrumbs

80g unsalted butter

3 cups full cream milk

1/3 white flour

1 tsp nutmeg

1 tsp smoked paprika

Salt & Pepper to taste

Instructions

Step 1

Preheat oven to 180c/350f.

Step 2

Bring a large pot with water to the boil, salt and cook rigatoncini according to package instructions. Once cooked, drain and set aside.

Step 3

Peel the skin off the truffle salami and diced into rough cubes. In a large saucepan or pot, fry off the salami for 4-5 minutes until it’s a little crispy. Remove with a slotted spoon and drain on paper towels to remove any excess oil.

Step 4

In the same saucepan/pot over low to medium heat, melt the butter. Once melted add flour and whisk for 1 minute until well combined. Pour in milk and add nutmeg, paprika and season well with salt and pepper and whisk for a further 2-3 minutes until the sauce starts to slightly thicken.

Step 5

Add in ricotta, mozzarella and pecorino romano and whisk well until the cheese has melted into a smooth consistency.

Step 6

Add the cooked rigatoncini and salami to the thickened cheese mixture and stir until just combined. Pour into a deep baking dish and scatter the remaining mozzarella and breadcrumbs all over. Bake in the oven and cook for 10 minutes until the cheese has melted and the breadcrumbs have turned golden brown.

Step 7

Remove from oven, serve & enjoy!

Step 8

Step 9

Notes

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