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    You are in: Home / Recipes / Pasta Al Forno Recipe
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    Pasta Al Forno

    Pasta Al Forno. Photo by Irmgard

    1/1 Photo of Pasta Al Forno

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Irmgard's Note:

    This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella.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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Pasta Al Forno

    Serving Size: 1 (320 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 863.3
     
    Calories from Fat 405
    46%
    Total Fat 45.0 g
    69%
    Saturated Fat 21.0 g
    105%
    Cholesterol 174.6 mg
    58%
    Sodium 1069.0 mg
    44%
    Total Carbohydrate 73.7 g
    24%
    Dietary Fiber 8.2 g
    33%
    Sugars 10.8 g
    43%
    Protein 43.5 g
    87%

    The following items or measurements are not included:

    sun-dried tomatoes packed in oil

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