Pizzoli

Pizzoli is a type of baked pasta dish originating from the region of Apulia in southern Italy. It is traditionally made with short, tubular pasta such as rigatoni or penne, mixed with a rich tomato sauce. Often, the sauce is infused with ingredients like garlic, onions, and basil, and may include ground meat, typically beef or pork.

The preparation involves layering the cooked pasta and sauce in a baking dish. Frequently, this mixture is topped with generous amounts of grated cheese, such as mozzarella or caciocavallo, which melts and browns during baking, creating a flavorful crust. Sometimes, slices of hard-boiled eggs or other vegetables like peas are incorporated into the layers.

Pizzoli is a hearty and comforting dish, often served as a main course. Its rustic nature and simple yet delicious flavors make it a popular choice for family meals and informal gatherings in Apulian cuisine. Variations exist across different households and towns within the region, reflecting local adaptations and ingredient availability. It represents a common Italian tradition of transforming simple pasta and sauce into a more substantial baked casserole.