Recipe courtesy of Zero Otto Nove

Pasta Al Forno

  • Level: Easy
  • Total: 40 min (includes cooling time)
  • Active: 10 min
  • Yield: 4 to 6 servings
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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 

Directions

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Bake until the cheese is bubbly, about 10 minutes. Serve sprinkled with more grated cheese.

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