Ingredients Jump to Instructions ↓

  1. 1 Giant rigatoni or cannelloni pasta

  2. 1 1/2 lbs 681g / 24oz Italian sausage

  3. 1/2 lb 227g / 8oz Prosciutto cotto - cut into 1/4" cubes

  4. 3 Eggs

  5. 1 cup 237ml Grated pecorino - divided

  6. 1/2 cup 73g / 2.6oz Finely-chopped Italian parsley

  7. 2 cups 474ml Basic tomato sauce - seenote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Basic Tomato Sauce" recipe which is included in this collection. 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.


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