Pasta Al Forno Baked (Print Format)
Rigatoni with creamy tomato sauces, layered with cheeses and baked to golden, bubbling perfection.
# Ingredients:
01 -
1 pound Rigatoni Pasta
02 -
32 ounces Tomato or Marinara Sauce
03 -
15 ounces Alfredo Sauce
04 -
½ cup Fontina Cheese, hand shredded
05 -
½ cup Ricotta Cheese, hand shredded
06 -
1 ½ cups Mozzarella Cheese, hand shredded
07 -
½ cup Panko Breadcrumbs
08 -
4 cloves Garlic, minced
09 -
½ cup Parmesan Cheese
10 -
Parsley for garnish (optional)
# Steps:
01 -
Preheat the oven to 350°F.
02 -
Cook the pasta in salted water to al dente according to the package directions. Strain and add it to a 9 x 13-inch baking dish.
03 -
Add the marinara sauce, Alfredo sauce, ricotta, and fontina cheese to the pasta. Stir everything together until evenly combined.
04 -
In a separate bowl, stir together the mozzarella cheese, panko breadcrumbs, Parmesan, and minced garlic. Spread this mixture evenly over the top of the pasta.
05 -
Place the dish in the oven and bake for 30 minutes or until the cheese is melted and the sides are bubbly. Garnish with parsley if desired and serve warm.