cooking time 20 minutes
preparation time 20-30 minutes

ingredients for 8/9 people
Maccheroncini Rigati 1Kg, Mamma Mia sauce 2 jars, provolone or fresh mozzarella 250g, Parmesan cheese 250g, Olive oil 200ml, salt 60gr

Choose a short and striped pasta, even a maccheroncino. Cook in boiling, salted water at the right point. Drain it al dente (i.e. 2 min before the time indicated on the package). While the macaroni are cooking, heat the Italianavera sauce in a saucepan.
Prepare an oven pan by greasing the bottom and sides with olive oil. Drain the pasta and toss it in a pan with the aubergine sauce
for 3 minutes. After that, pour everything into the pan, and from time to time add a few cubes of provola or mozzarella that you have previously sliced. Complete the dish with a sprinkle of grated Parmesan cheese and a few cubes of provolone here and there, and keep it
in a hot oven at 180 degrees for 15 min. At the end of cooking, take the dish out of the oven and amaze your guests who can not help but exclaim Mamma Mia!

plan B

Alternatively, season the pasta al dente with the mamma mia sauce without putting it in the oven and you will get an excellent Sicilian pasta not baked!