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

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"This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella.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

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This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella.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

Irmgard

RECIPE SUBMITTED BY

Irmgard

Canada

I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!

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