Pasta Al Forno - cooking recipe

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
Preparation
    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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