Pasta Al Forno: Oven Baked Pasta

TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 cloves garlic, chopped
  • 1 (25-ounce/750 ml) jar tomato puree
  • Salt
  • 12 ounces/400 g freshly grated mozzarella
  • Smoked scamorza cheese, as much as desired, roughly chopped
  • Freshly grated Parmigiano cheese, for sprinkling
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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 eggplant, sun-dried tomatoes, olives, chile peppers, if using, and garlic, for a few minutes. Add the tomato puree and salt. Let the sauce cook for approximately 10 minutes on medium heat.

Drain the rigatoni; add the pasta to the saucepan, sprinkle with some Parmigiano and cook for another 30 seconds. Then place 1/2 the rigatoni in a baking dish, adding a layer of 1/2 the mozzarella, 1/2 the scamorza and another sprinkle of Parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.

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4

Newest Ratings and Reviews

Read all 9 reviews

  • on June 11, 2014

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    This pasta dish is delicious! A good alternative to your usual pasta with tomatoes and meat. You can still get the meatiness from the eggplant. I replaced some ingredients: used smoked provolone instead of scamorza, and regular black kalamata olives instead of infornate. This is now added to my collection of pasta recipes :-)

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  • on March 02, 2014

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    Absolutely delicious. We used smoked provolone in place of scamorza, and a jar of san marzano marinara sauce instead of canned tomato puree.

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  • on February 18, 2014

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    This turned out delich! I followed the r3ecipe to the T and it is perfect! Thank you for sharing!

    people found this review Helpful.
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