Leonessa Neapolitan Fusilli in “Pignatello”

Ingredients for 4 people

  • 500 gr Leonessa Neapolitan Fusilli
  • 1 tomato puree bottle
  • 200 gr mincemeat
  • 150 gr Ricotta cheese
  • 200 gr mozzarella fior di latte cheese
  • 4 tablespoons Leonessa extra-virgin olive oil
  • ½ dry white wine glass
  • ¼ onion
  • grated Parmesan cheese
  • salt and pepper


Fry in a pain with oil thinly cut onion and mincemeat. When meat is brown, add wine and let evaporate. Finally, add tomato puree and go on cooking on a low gas for 30 minutes. Meantime, cook fusilli in boiled salted water, drain pasta al dente and season with sauce and ricotta. Prepare the “pignatelli” putting first a bit of sauce, then fusilli, mozzarella fior di latte, Parmesan cheese, again fusilli and in the end copious sauce and Parmesan cheese. Cook au gratin in hot oven at 180° for 15 minutes.

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