Pasta Al Forno

Submitted by Irmgard

"This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella.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."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6-8

ingredients

• 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
• salt

directions

1. Preheat the oven to 400 degrees F.
2. While the rigatoni cooks in salted boiling water, prepare the sauce.
3. In a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
4. Add the tomato puree and salt to taste.
5. Let cook for about 10 minutes on medium heat.
6. Drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
7. 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.
8. Add the remaining rigatoni and follow with a final layer of all of the cheeses.
9. Bake for 20 to 30 minutes or until golden brown.