Rigatoni al formaggio e parma, Four-cheese gratin Recipe
Rigatoni al formaggio e parma, Four-cheese gratin
Cuisine of Lazio
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: 20 minutes 

Difficulty: Easy
Chef's Note

Chef's tip
You could substitute coppa or pancetta for the prosciutto.

Tip from Casa Azzurra
Cow's milk mozzarella is available in various formats: balls, cylinders, slices, blocks or grated. Each is recommended for certain recipes and makes the cheese easier to use. 

Scamorza, a string curd cheese originating in southern Italy, is pear-shaped with a delicate nutty flavor that makes it delicious. It also comes in a smoked version. It is mostly used in hot dishes, such as here in a gratin.

For 6 servings

- 500 g rigatoni
- 100 g grated mozzarella
- 100 g ricotta
- 120 g grated Parmigiano Reggiano
- 140 g smoked scamorza
- 6 slices of Parma ham
- 1 bunch of basil
- 1 bunch of chervil
- salt & pepper

 Preheat the oven to 210° C / 425° F

  1. Remove the stems from the herbs and chop the leaves finely.
  2. Cook the pasta in a large pot of boiling salted water until al dente.
  3. In a baking dish, combine the pasta with the ricotta and Parmigiano Reggiano, then season. Then add the grated mozzarella and the scamorza slices cut into strips.
  4. Bake for about 10 minutes to gratiné.
  5. On a board, serve the sliced prosciutto with the chopped herbs and the hot gratin.
More recipe ideas

Photo and collaboration: Casa Azzura, Italian cheese distributor of Mozzarella, Ricotta, Parmigiano Reggiano and smoked Scamorza.

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