How to Make “Pasta China,” Italy’s Stuffed Calabrian Baked Pasta

Making pasta “al forno,” or from the oven, is part of the magic of this baked, cheesy and meaty offering from Calabria, a region in southern Italy.   In Calabrese (an Italian dialect) this dish is known as pasta "china" (keen-a), which means "full" or “stuffed.” And with a plethora of  rich ingredients including eggs, soppressata (a variety of cured Italian salami), fried meatballs, gravy and a mix of cheeses, we can see why. Not to mention, of course, the pasta: in this case, the iconic ridged and tube-shaped rigatoni.

One of the advantages of this baked pasta is that it can be prepared early and cooked later, which means less time spent in the kitchen and more time with dinner guests. And while the ingredients here are classic Italian offerings, you can experiment with infinite variations – more veggie forward, for example – or as a means to clear out the fridge. 

We like to use fried meatballs, but if you’re craving a lighter alternative, you can also bake them in the oven for 30 minutes at 180°C. The stringy provola brings all the flavors together, and the final touch, a sprinkling of Parmesan, creates the characteristic crunchy crust on top as it cooks.


Difficulty

Servings

Serves 4 to 5

Prep Time

30 minutes

Cook Time

15 minutes

By Cristina Bruno & Giuliano Bronzi

Stuffed Calabrian Baked Pasta

1. Put 3 eggs into a small saucepan with water.

Bring the water to a boil, then cook for 10 minutes.

2. To prepare the meatballs, put the minced meat, breadcrumbs, grated Parmesan, nutmeg, and remaining egg into a medium bowl.

Combine the ingredients by hand  until you get a uniform mixture. 


3. Form small meatballs with your hands, about 1 inch in diameter (2.

5 centimeters). Set them aside on a plate or clean surface.

4. Heat the sunflower oil in a large saucepan until the oil shimmers, then carefully add the meatballs to the pan to avoid splattering.

Cook for 2 to 3 minutes, or until the meatballs take on a golden color.

5. When the meatballs are fully cooked, use a slotted spoon to remove them from the pan; place on a plate covered with a paper towel to absorb excess grease.

Note: If you prefer baked meatballs, you can bake them in your conventional oven at 355°F (180°C) for 30 minutes.

6. For the sauce, finely chop the onion.

Pour a drizzle of extra-virgin olive oil in a nonstick pan and fry the onion over low heat for about 3 minutes. Add the tomato puree, salt and pepper to taste, and cook for 20 minutes.

7. Meanwhile, cook the pasta in a large pot of boiling salted water, following the cooking time  indicated on the package (or until the pasta is “al dente”).

Once cooked, drain the pasta in a colander and set aside.

8. Fire up your oven, aiming for 570°F (300°C) on the stone baking board inside.

You can check the temperature of your oven quickly and easily using an infrared thermometer.

9. The hard-boiled eggs will have cooled down by now.

Peel the shells from the eggs and roughly chop into small pieces.

10. In a large bowl, mix the pasta with the sauce (setting a few spoonfuls aside to spread on top of the finished dish), soppressata, meatballs and eggs.

11. Spoon a layer of rigatoni into the baking dish, then add a layer of provola, followed by another layer of pasta.

12. Cover the pasta with the remaining sauce and top with a generous sprinkling of Parmesan.

13. Once your oven has reached 570°F (300°C),  lower the temperature to 480°F (250 °C).

14. Place the dish in the oven for 15 minutes, turning occasionally (every five minutes or so) to ensure even cooking.

 


15. When the characteristic crust forms on the surface, remove from the oven.

Let cool for a few minutes, slice and enjoy!

Cristina Bruno & Giuliano Bronzi

Based in Calabria, Italy, Ooni ambassadors Cristina and Giuliano’s love for cooking has evolved over time, focusing more and more on the world of pizza. You can find their recipes, culinary advice and more @vuoiassaggiare