Recipe courtesy of Zero Otto Nove
Print
Pasta Al Forno
Total:
40 min
(includes cooling time)
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
(includes cooling time)
Active:
10 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 

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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