Pasta Al Forno

Submitted by Chuck Hughes

"Recipe courtesy Zero Otto Nove, New York City"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4-6

ingredients

• salt
• 1 lb rigatoni pasta
• 8 ounces fresh tomato sauce
• 4 ounces fresh ricotta
• 4 ounces chopped dried sopressata
• 20 small meatballs
• 4 ounces fresh mozzarella cheese, sliced
• 4 hard-boiled eggs, sliced
• grated parmigiano-reggiano cheese, for sprinkling on top

directions

1. Preheat the oven to 400 degrees F.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and let cool to room temperature.
3. Mix together the pasta, some of the tomato sauce, dollops of the ricotta, the sopressata and meatballs in a ceramic dish. Top with the remaining tomato sauce, the mozzarella and eggs. Sprinkle with Parmigiano-Reggiano.
4. Bake until the cheese is bubbly, about 10 minutes. Serve sprinkled with more grated cheese.