Baked Rigatoni (Pasta al Forno)

Baked Rigatoni, better known as Pasta al Forno in Italy is oven baked pasta loaded with cheese. There's many ways to prepare it, but there's only one way to eat it...fast and furious! This comfort food is one of my absolute favorites!

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 768kcal

Author Tom DeVincenzo

Cost 20

Equipment

Ingredients

1 lb rigatoni
4 cups tomato sauce homemade or jarred
4 cups fresh mozzarella shredded
2 cups ricotta cheese whole or part skim
1 cup parmesan (or parmigiano-reggiano) cheese grated
½ cup frozen peas thawed

Instructions

Preheat the oven to 400 degrees. Heat a large pot of salted water. When boiling, add your rigatoni. Cook for about half the time it calls for to make the pasta al dente. Strain and then add the pasta to a large bowl.
Add a scoop or two of your sauce to the bowl of pasta. Mix.
Add the fresh mozzarella. Mix. Then add the ricotta cheese. Mix.
Add the Parmesan cheese. Mix.
Add another round of mozzarella and Parmesan cheese. After you add each ingredient, mix all together. Next, add your peas. Mix.
Add the pasta to a large baking dish and add another scoop or two of your sauce and top with the last of the mozzarella cheese.
Cover with tin foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 10 minutes.
Enjoy!

Notes

Buon appetito!

Nutrition