Baked Artisanal Penne al Ragù Bolognese & Melted Fontal

• Prep Time: 10 mins | Cook Time: 20 mins | Servings: 4–6

Ingredients

• Holy Cannoli Products:

  • 1 bag (500g) Mancini Artisanal Premium Penne

  • 1 jar (340g) Rummo Ragù alla Bolognese (or Rummo Pesto Calabrese 190g for a spicy twist)
    

• Fresh / Pantry Additions:

  • 2 tbsp extra virgin olive oil

  • 1/2 cup freshly grated Parmesan cheese

  • Fresh parsley or basil for garnish

Step-by-Step Instructions

1. Preheat Oven: Preheat your oven to 200°C (390°F). Lightly grease a deep baking dish with olive oil.

2. Boil Pasta Al Dente: Boil Mancini Artisanal Premium Penne in salted boiling water for 2 minutes less than package instructions (approx. 7–8 minutes). Drain well.

3. Toss in Bolognese Sauce: In a large bowl, combine the warm drained penne directly with the jar of Rummo Ragù alla Bolognese and olive oil. Stir in half of the grated Parmesan cheese until the pasta is coated in sauce.

4. Layer & Top with Fontal Cheese: Transfer the coated penne into your baking dish. Cover the top generously with slices or shredded Zarpellon Fontal Tedesco Rosso Cheese.

5. Bake Until Bubbly: Bake uncovered at 200°C for 15–18 minutes, until the Zarpellon Fontal cheese is melted, bubbling, and golden brown on top.

6. Serve: Garnish with fresh herbs and extra grated cheese before serving hot.