:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/miR5gvdMYSWsYFjfzgQf/36494cf4d66b08c9e59b5264c8f38e.jpeg "Delicious Rigatoni al Forno")
Source: Pixabay: RitaE
Delicious Rigatoni al Forno
Rigatoni al Forno is a traditional Italian recipe based on rigatoni pasta, tomato sauce and mozzarella and provolone cheese. The term "forno" refers to the use of the oven to brown and melt the cheeses, creating an irresistible topping. In my experiences preparing it, I can say that it is a comforting dish, ideal for sharing with family or friends.
Ingredients
- 500 g Of rigatoni
- 800 g of tomato sauce
- 200 g Of mozzarella
- salt to taste
- Pepper to taste
- olive oil
- 1 tooth garlic
- fresh basil
- 100 g grated parmesan
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Directions
Pre-heat the oven to 180ºC, I firmly believe that having the oven at the correct temperature from the beginning is fundamental.
Cook the rigatoni pasta in a large pot of boiling salted water. Remember that the pasta should be al dente, as it will cook a little longer in the oven.
While the pasta is cooking, prepare the sauce. Sauté a chopped garlic clove in a little olive oil. Add the tomato sauce, a little salt, pepper to taste and some chopped fresh basil. Let it simmer for about 10-15 minutes.
When the pasta is ready, drain it and mix it with the sauce.
In a baking dish, add a layer of pasta with sauce, followed by a layer of mozzarella and provolone. Repeat until all the ingredients are used up, making sure to finish with a layer of cheese.
Sprinkle the top with grated Parmesan cheese. Over the years, I have found that Parmesan cheese adds a special touch to the gratin.
Bake for about 20-25 minutes, or until the cheese melts and begins to brown. I recommend that you constantly monitor it to avoid burning.
Once ready, let stand for a few minutes before serving.
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