Pasta Al Forno: Oven Baked Pasta
Fixings
1 pound/450 g rigatoni pasta
4 tablespoons/60 ml extra-virgin olive oil
1 huge eggplant, cubed
10 huge sun-dried tomatoes, slashed
15 infornate olives, hollowed and cleaved
2 dried chile peppers, squashed, discretionary
2 cloves garlic, cleaved
1 (25-ounce/750 ml) container tomato puree
Salt
12 ounces/400 g newly ground mozzarella
Smoked scamorza cheddar, as much as wanted, generally cleaved
Newly ground Parmigiano cheddar, for sprinkling
Directions
Preheat the stove to 400 degrees F.
While the rigatoni cooks in salted bubbling water, set up the sauce. In a pot heat up the olive oil and saute the eggplant, sun-dried tomatoes, olives, chile peppers, if utilizing, and garlic, for a couple of moments. Add the tomato puree and salt. Allow the sauce to cook for around 10 minutes on medium hotness.
Channel the rigatoni; add the pasta to the pot, sprinkle with a few Parmigiano and cook for an additional 30 seconds. Then, at that point, place 1/2 the rigatoni in a baking dish, adding a layer of 1/2 the mozzarella, 1/2 the scamorza and one more sprinkle of Parmigiano cheddar over the pasta. Add the excess rigatoni, and follow with a last layer of the multitude of cheeses. Prepare for 20 to 30 minutes or until brilliant brown. Appreciate it !!Peach-cobbler-pound-cake.
Pasta Al Forno: Oven Baked Pasta VIDEO
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