Click here to go to David Rocco's official website where you can find a printable recipe. This is literally copied and pasted from that. Honestly, I have nothing to add to his recipe, it's perfection and so quick to make. I remember I prepped it in about 20 minutes, stored it in the fridge and went out for a bike ride, came back, popped it in the oven and dinner was ready another 20 minutes later!
Pasta al Forno (Oven-Baked Pasta)
INGREDIENTS
INSTRUCTIONS
Preheat oven to 400 degrees Fahrenheit.
While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up olive oil and sauté garlic, eggplant, olives, sun-dried tomatoes and chili peppers for a few minutes. Add tomato purée and salt. Let cook for approximately 10 minutes on medium heat.
Drain rigatoni, add to the saucepan, sprinkle with some parmigiano and cook for another 30 seconds. Then place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of 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.
Pasta al Forno (Oven-Baked Pasta)
INGREDIENTS
- 1 lb rigatoni pasta (450g)
- 4 tablespoons extra olive virgin oil (60ml)
- 2 garlic cloves, chopped
- 1 large eggplant, cubed
- 15 infornate olives, pitted and chopped
- 10 large sun-dried tomatoes, chopped
- 2 dried chili pepper, crushed (optional)
- 1 jar of tomato purée (750ml)
- salt to taste
- 0.8lb freshly grated mozzarella (400g)
- smoked scamorza cheese, as much as desired, roughly chopped
- freshly grated Parmigiano cheese for sprinkling
INSTRUCTIONS
Preheat oven to 400 degrees Fahrenheit.
While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up olive oil and sauté garlic, eggplant, olives, sun-dried tomatoes and chili peppers for a few minutes. Add tomato purée and salt. Let cook for approximately 10 minutes on medium heat.
Drain rigatoni, add to the saucepan, sprinkle with some parmigiano and cook for another 30 seconds. Then place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of 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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