Pasta Al Forno

Name: Pasta Al Forno
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 serving(s)
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

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This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella.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

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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.

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