1/1 Photo of Pasta Al Forno
This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella.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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Units: US | Metric
- 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
- 1Preheat the oven to 400 degrees F.
- 2While the rigatoni cooks in salted boiling water, prepare the sauce.
- 3In a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
- 4Add the tomato puree and salt to taste.
- 5Let cook for about 10 minutes on medium heat.
- 6Drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
- 7Place 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.
- 8Add the remaining rigatoni and follow with a final layer of all of the cheeses.
- 9Bake for 20 to 30 minutes or until golden brown.
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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
- Total Fat 45.0 g
- Saturated Fat 21.0 g
- Cholesterol 174.6 mg
- Sodium 1069.0 mg
- Total Carbohydrate 73.7 g
- Dietary Fiber 8.2 g
- Sugars 10.8 g
- Protein 43.5 g
The following items or measurements are not included:
sun-dried tomatoes packed in oil