Pasta Al Forno

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 20 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • Salt
  • 1 pound rigatoni pasta
  • 8 ounces fresh tomato sauce
  • 4 ounces fresh ricotta
  • 4 ounces chopped dried sopressata
  • 20 small meatballs
  • 4 ounces fresh mozzarella, sliced
  • 4 hard-boiled eggs, sliced
  • Grated Parmigiano-Reggiano, for sprinkling on top
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Directions

Preheat the oven to 400 degrees F.

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.

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.

Bake until the cheese is bubbly, about 10 minutes. Serve sprinkled with more grated cheese.

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4

Newest Ratings and Reviews

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  • on July 14, 2014

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    The BEST pasta I've had in a long, long time! I considered the review posted on January 27, 2014 and made a slight adjustment...I used two 8 oz. cans of tomato sauce and 2 teaspoons of Pampered Chef Italian seasoning. I heated the sauce for approximately 30-45 min on low, just to allow the seasoning to work its magic with the tomato sauce. Other than that, I followed the recipe as directed. The family LOVED it, and we WILL be working it into the recipe rotation for our home. :-)

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  • on January 27, 2014

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    This looked so great on TV but I'm pretty disappointed.....there weren't any directions for the meatballs or tomato sauce...although, I tried to remember what, who & where all the parts went. Even though I had 28oz of sauce (tomato puree, fresh basil, fresh minced garlic ~ salt & pepper) the dish was really dry. I even went as far to make meatballs as I saw & fried them before placing them in my dish with the pasta. The only thing I changed was not adding the sopressata (since it is $10 for a link here in SW Virginia). What did I do wrong?
    Can the producers of this show maybe place the entire recipe next time? Not all of us are natural cooks.
    Thanks.

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