Baked rigatoni

Ingredients for 4 people
320 g rigatoni
300 g ricotta
100 g grated grana
2 egg yolks
Basil
Salt and pepper
For the tomato sauce
250 g tomato passata
100 ml fresh cream
4 or 5 tablespoons grana
A few knobs of butter
Basil
1 garlic clove
Extra virgin olive oil
Salt and chilli
I cook the pasta halfway, drain it and spread it on a tea towel.

In a bowl, I mix the ricotta, yolks, grana, torn basil, salt and pepper.

I mix very thoroughly.

I put the resulting cream in a piping bag with a narrow plain nozzle.

I butter an ovenproof dish; by now the pasta will be cold.

I start filling the pasta tubes one at a time and arrange them in the baking dish.

You can also make individual portions.

Once the dish is full, I pour over the tomato sauce.
I made the sauce by simmering it with a drizzle of oil, a garlic clove, salt and chilli, adding basil at the end.
I pour over the liquid cream, trying to cover the whole surface thoroughly.

I sprinkle with grated grana and a few knobs of butter and bake at 180°C for about 20 minutes, until beautifully golden.

You can also make it the day before and keep it in the fridge covered with foil.
When serving, you can add a drizzle of oil or a little more tomato sauce.