Prep 15 mins
Cook 45 mins
This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella. I wasn't able to get any so I used fontina instead. The measurements given for the cheeses are what I used as the original recipe was to taste.
- 1 lb rigatoni pasta
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves, chopped
- 1 large eggplant, cubed
- 15 kalamata olives, pitted and chopped
- 10 large sun-dried tomatoes packed in oil, chopped
- 1⁄4 teaspoon red pepper flakes (use more if you like your food spicier!)
- 1 (720 ml) jar tomato puree
- 400 g mozzarella cheese, grated
- 250 g Fontina cheese, cubed
- 2⁄3 cup parmesan cheese, grated
- Preheat the oven to 400 degrees F.
- While the rigatoni cooks in salted boiling water, prepare the sauce.
- In a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
- Add the tomato puree and salt to taste.
- Let cook for about 10 minutes on medium heat.
- Drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
- Place half the rigatoni in a 9" x 13" baking dish, adding a layer of half of the mozzarella, half of the fontina and half of the remaining parmesan.
- Add the remaining rigatoni and follow with a final layer of all of the cheeses.
- Bake for 20 to 30 minutes or until golden brown.