Pasta Al Forno Recipe

Name: Pasta Al Forno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb rigatoni pasta; 4 tablespoons extra virgin olive oil; 2 garlic cloves, chopped; 1 large eggplant, cubed; 15 kalamata olives, pitted and chopped; 10 large sun-dried tomatoes packed in oil, chopped; 1/4 teaspoon red pepper flakes (use more if you like your food spicier!); 1 (720 ml) jar tomato puree; 400 g mozzarella cheese, grated; 250 g Fontina cheese, cubed; 2/3 cup parmesan cheese, grated; salt

Servings: persons

1 lb rigatoni pasta
4 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 large eggplant, cubed
15 kalamata olives, pitted and chopped
10 large sun-dried tomatoes packed in oil, chopped
1/4 teaspoon red pepper flakes (use more if you like your food spicier!)
1 (720 ml) jar tomato puree
400 g mozzarella cheese, grated
250 g Fontina cheese, cubed
2/3 cup parmesan cheese, grated
salt

1
["Preheat the oven to 400 degrees F.", "While the rigatoni cooks in salted boiling water, prepare the sauce.", "In a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.", "Add the tomato puree and salt to taste.", "Let cook for about 10 minutes on medium heat.", "Drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.", "Place half the rigatoni in a 9"" x 13"" baking dish, adding a layer of half of the mozzarella, half of the fontina and half of the remaining parmesan.", "Add the remaining rigatoni and follow with a final layer of all of the cheeses.", "Bake for 20 to 30 minutes or until golden brown."]

1287

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb rigatoni pasta, 4 tablespoons extra virgin olive oil, 2 garlic cloves, chopped, 1 large eggplant, cubed, and more.

Yes, Pasta Al Forno falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Al Forno

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