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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.

Calories 855 per serving 3420 for selected servings
Fat 41.8g per serving 167g for selected servings
Sugar 5.8g per serving 23g for selected servings
Protein 45g per serving 180g for selected servings
Carbohydrates 74.5g per serving 298g for selected servings

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

  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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