Baked Garganelle Recipe
Housemade garganelle, Liuzzi ricotta, mozzarella, house marinara sauce
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Ingredients
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Pasta
Filling
Sauce
Topping
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs using a fork until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out into a thin sheet using a pasta machine or rolling pin, dusting with flour as necessary.
- 4
Cut into Garganelle
Cut the rolled dough into strips approximately 1 inch wide. Twist each strip to form the characteristic garganelle shape.
Filling Preparation
- 5
Prepare the Filling
In a medium bowl, combine the Liuzzi ricotta, shredded mozzarella, grated Parmesan, chopped basil, and salt. Mix until well combined.
Sauce Preparation
- 6
Assembly and Baking
- 7
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 8
Assemble the Dish
In a large baking dish, spread a layer of the marinara sauce. Fill each garganelle with the ricotta filling and place them in the baking dish in a single layer. Top with remaining sauce.
- 9
Add Toppings
Sprinkle the shredded mozzarella and grated Parmesan over the top of the filled garganelle.
- 10
- 11
Garnish and Serve
Remove from oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.