Pasta Al Forno: Oven Baked Pasta


  • 1 pound/450 g rigatoni pasta
  • 4 tablespoons/60 ml extra-virgin olive oil
  • 1 large eggplant, cubed
  • 10 large sun-dried tomatoes, chopped
  • 15 infornate olives, pitted and chopped
  • 2 dried chile peppers, crushed, optional
  • 2 cloves garlic, chopped
  • 1 (25-ounce/750 ml) jar tomato puree
  • Salt
  • 12 ounces/400 g freshly grated mozzarella
  • Smoked scamorza cheese, as much as desired, roughly chopped
  • Freshly grated Parmigiano cheese, for sprinkling

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.