Description
Pasta al forno is a comforting baked pasta dish made with rigatoni, a blend of marinara and Alfredo sauces, gooey cheeses, and a crispy breadcrumb topping. Perfect for a hearty family dinner or a special occasion!
Ingredients
Units
Scale
- Pasta and Sauces:
- 1 pound rigatoni pasta
- 32 oz marinara sauce
- 15 oz Alfredo sauce
- Cheeses:
- 1/2 cup Fontina cheese, shredded
- 1/2 cup Ricotta cheese, shredded
- 1 1/2 cups Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Topping:
- 1/2 cup Panko breadcrumbs
- 4 cloves garlic, minced
- Parsley for garnish (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Cook Pasta:
- Boil the rigatoni in salted water until al dente, following package directions.
- Drain and transfer to a 9″x13″ baking dish.
- Combine Sauces and Cheeses:
- Add marinara sauce, Alfredo sauce, Fontina cheese, and Ricotta cheese to the pasta.
- Mix until all ingredients are evenly distributed.
- Prepare Topping:
- In a separate bowl, combine mozzarella cheese, Panko breadcrumbs, Parmesan cheese, and minced garlic.
- Spread this mixture evenly over the top of the pasta.
- Bake:
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and the sides are bubbly.
- Garnish and Serve:
- Optional: Sprinkle with chopped parsley before serving.
- Serve warm and enjoy!
Notes
- Substitute rigatoni with ziti, penne, or another sturdy pasta if preferred.
- Add cooked ground beef or Italian sausage for extra protein.
- For a spicy kick, mix red pepper flakes into the sauce.
