1 package of rigatone pasta
300g of mozzarella cheese, sliced thickly
300g of prosciutto, sliced thickly
3 cups (or 750ml) of milk
2 cups (or 475ml) of tomato sauce
Salt and black pepper to taste
1 package of rigatone pasta
300g of mozzarella cheese, sliced thickly
300g of prosciutto, sliced thickly
3 cups (or 750ml) of milk
2 cups (or 475ml) of tomato sauce
Salt and black pepper to taste
Open the rigatone pasta package and arrange the noodles in a baking dish without overlapping them
Inside each noodle, place one slice of mozzarella cheese and one slice of prosciutto
Make sure all the noodles are filled
Pour cold milk over the noodles until they're completely covered
If needed, add more milk
Sprinkle with salt and black pepper, then cover the baking dish with aluminum foil
Refrigerate overnight
Remove from the refrigerator and spread tomato sauce evenly over the noodles
Bake in a medium oven until the sauce is bubbly
Serve immediately with grated cheese.
