Pasta Al Forno

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 while the rigatoni cooks in salted boiling water, prepare the sauce.
• 3 in a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
• 4 add the tomato puree and salt to taste.
• 5 let cook for about 10 minutes on medium heat.
• 6 drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
• 7 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.
• 8 add the remaining rigatoni and follow with a final layer of all of the cheeses.
• 9 bake for 20 to 30 minutes or until golden brown.