Pasta Al Forno Recipe
This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella. I wasn't able to get any so I used fontina instea
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Cooking tools:
- Oven
- Pot
- Colander
- Saucepan
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Baking dish
- Wooden spoon
- Spoon
Ingredients
- 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
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