Pasta Al Forno - cooking recipe

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

Preparation

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.