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Pasta Al Forno
At a Glance
- Total
- 40 min
- Servings
- 4.00 - serving(s)
Categories
- Main Course
- Italian
- Baked
Allergens
- Wheat
- Milk
- Egg
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pasta Al Forno brings together salt, 1 lb rigatoni pasta, 8 ounces fresh tomato sauce in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Large pot, ceramic baking dish, oven
Ingredients
- salt
- 1 lb rigatoni pasta
- 8 ounces fresh tomato sauce
- 4 ounces fresh ricotta
- 4 ounces chopped dried sopressata
- 20 small meatballs
- 4 ounces fresh mozzarella cheese, sliced
- 4 hard-boiled eggs, sliced
- grated parmigiano-reggiano cheese, for sprinkling on top
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Instructions
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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