Pasta Al Forno (Print Version)
Saucy rigatoni with cheese layers, baked until bubbly and perfectly golden.
# Ingredients:
01 -
1 lb Rigatoni
02 -
32 oz Marinara or Tomato Sauce
03 -
15 oz Alfredo Sauce
04 -
1/2 cup Ricotta, shredded by hand
05 -
1/2 cup Fontina, shredded by hand
06 -
1/2 cup Parmesan, grated
07 -
1 1/2 cups Mozzarella, shredded by hand
08 -
1/2 cup Panko Crumbs
09 -
4 Garlic Cloves, minced
10 -
Optional: Parsley for topping
# Steps:
01 -
Turn your oven on and set it to 350°F.
02 -
Fill a big pot with salted water and boil the pasta until it's al dente, following the instructions on the box. Drain it and pop it into a 9 x 13 dish.
03 -
Pour the Alfredo, marinara, fontina, and ricotta into the dish with the pasta. Stir until everything looks evenly blended.
04 -
Mix Parmesan, garlic, Panko crumbs, and mozzarella in a bowl. Cover the pasta evenly with this mixture.
05 -
Put the dish in the oven. Let it bake for 30 minutes or until bubbly and cheesy on the sides. Add parsley on top if you want and serve it hot.