STEPS 10, INGREDIENTS 11, TIME 1-2 HRS (depending on ingredients) This baked pasta recipe is a real ‘circle of taste’. It’s called ‘pasticcio di ricotta e melanzane’ (which means a ‘pastiche’ of ricotta and eggplant). It rules because it employs one of Italy’s killer-ingredient combos: eggplant (aubergine), tomato, ricotta cheese and basil. Mmmm… I reckon […]

STEPS 6 INGREDIENTS 8 TIME 45 MINS If you are a bonafide tomato lover, this simple baked spaghetti should suit you down to a juicy red tee. This recipe was originally taught to my mamma-in-law Marisa by her mother, Linda, who was my wife’s grandma (gran is ‘Nonna’ in Italian – thus this page’s nonna-ish […]

STEPS 7, INGREDIENTS 9, TIME 60 MINS This baked tagliatelle recipe was taught to me by Carole Mazzella – an American living in Rapallo, Italy – and it’s perfect for using up leftover turkey from Christmas or thanksgiving. (You can make this turkey pasta year-round too – I explain how to cook fresh turkey breast […]

STEPS 5 INGREDIENTS 8 TIME 45-50 MINS This delectable baked rigatoni recipe is little more than tube pasta that’s been smothered in a special version of béchamel sauce and baked. But simple to make doesn’t mean plain to taste. No sir, this is one moreish little scoundrel of a dish. The béchamel sauce we’ll cook […]