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
recipe tools

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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