Pasta Al Forno: Oven Baked Pasta

Ingredients

  • 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
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