Pasta Al Forno: Oven Baked Pasta | Pika Chakula

Pasta Al Forno: Oven Baked Pasta

2013-03-02

Ingredients:

  • 1 pound/450 g rigatoni pasta
  • 4 tablespoons/60 ml extra-virgin olive oil
  • 1 large eggplant, cubed
  • 10 large sun-dried tomatoes, chopped
  • 15 olives, pitted and chopped
  • 2 dried chile peppers, crushed, optional
  • 2 cloves garlic, chopped
  • 1 (25-ounce/750 ml) jar tomato puree
  • Salt
  • 12 ounces/400 g freshly grated mozzarella
  • Smoked┬ácheese, as much as desired, roughly chopped
  • Freshly grated Parmigiano cheese, for sprinkling

Method:

Preheat the oven to 400 degrees F.While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up the olive oil and saute the eggplant, sun-dried tomatoes, olives, chile peppers, if using, and garlic, for a few minutes. Add the tomato puree and salt. Let the sauce cook for approximately 10 minutes on medium heat.Drain the rigatoni; add the pasta to the saucepan, sprinkle with some Parmigiano and cook for another 30 seconds. Then place 1/2 the rigatoni in a baking dish, adding a layer of 1/2 the mozzarella, 1/2 the scamorza and another sprinkle of Parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.

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Recipe Comments

  1. posted by Brian on Mar 15, 2013

    I would like something festive. Not a usual everday pasta dish
    We are having pasta for christmas this year because I can not be bothered faffing about for ages cooking a chicken, that and I am pregnant and meant to be on bed rest so Christmas dinner is going to be in my bed. We have two kids who will eat pretty much anything but my youngest is two and prefers pasta and cheese over everything else.
    He’s not a very good cook and we only eat food made from scratch, no ready meals as there is far too much salt in them

  2. posted by Boo Cookie on Mar 17, 2013

    I ate this classic southern Italian dish in Sicily this summer. I bought an eggplant, a hunk of Romano cheese, a premade and delicious-looking southern Italian marinara sauce and rigatoni. Pine nuts, too, for flair. How can I cook the eggplant with the sauce? Should I slice it up and dump it in while the sauce cooks? And how do I incorporate the pine nuts (already roasted)?

  3. posted by heavenly sword on Mar 18, 2013

    Pre forno di calore a 350.
    2 tazze di farina
    3/4 di tazza di zucchero
    3 uova soltanto la parte gialla
    1 bastone di burro
    1 tsp di vaniglia
    1tsp del lievito
    1 arancio (scorza e spremuta)
    Punto 1. Batti i rossi d’uovo, con lo zucchero ed il burro. farina
    2.Mix con il lievito.
    3. Le miscele di Conbine sia si asciugano che ingridients bagnati.
    4. Aggiunga il succo di arancia e di scorza
    5. Impasti la pasta e faccia le strisce lunghe.
    6. Cuocia fino quasi al fatto a come il minuto
    10n ed allora tirila fuori la tagliano in pices sull’angolo e mettono indietro nel forno per altri 10 min. e fatti!

    from this

    Pre heat oven at 350.
    2 cups of flour
    3/4 cup of sugar
    3 eggs only the yellow part
    1 stick of butter
    1 tsp of vanilla
    1tsp of baking powder
    1 orange (zest and juice)
    Step
    1. Beat the egg yolks ,with sugar and butter.
    2.Mix flour with baking powder.
    3. Conbine both mixes dry and wet ingridients.
    4. Add Zest and Orange juice
    5. Knead the dough and make long strips.
    6. Bake until almost done like 10n min and then pull it out cut it into pices on angle and put back in the oven for another 10 min.
    Done!

  4. posted by Anny on Mar 18, 2013

    well i am a crooner and i try to be really popular with the girls at school so i dont pick girls because of the race they are i like all of them.

    well i went on a date with a indian girl and we went and ate indian food and it was kinda nice but i asked a girl to go for lunch and her parents are italian and they said no she cant go out but i can go to their house to have lunch and im really glad that i did.

    they had a salad and the leaves were really very bitter but then there was a lasunya and it was amazing it was like nothing i ever have had and it blew me away so much! i told connies mom that i think her lasunya is AMAZING and she said thanks that it is her special recipe for the beckermall sorse that makes it so good.

    i did not want to be rude and ask for her special recipe but now i cant get that taste out of my mind. i really want to make a lasunya with beckermall sorse.

    how on earth do i do it? where can i get the stuff to make it? do i need to go to a special shop? how can i make just the way she did? (ps it wasnt spicy or anything like that)
    and also just what is beckermall sorse and how on earth can i put it into a lasunya?

  5. posted by joevsyou on Mar 18, 2013

    Ok, so we made this dish as a test for a upcoming cook off I’m having at work. It came out good and spicy because of the peppers, but the sauce was very bland. Had no real character to go with the spiciness. What can I do to add some flavor?

    1/4 cup butter
    5 cloves garlic, minced
    10 tablespoons minced onions
    2 pounds skinless, boneless chicken breast meat – cubed
    Salt and pepper to taste
    1 (4 ounce) jar sweet red peppers, drained and julienned
    1/2 cup fresh tomato sauce
    1 (4 ounce) jar hot chili peppers
    1/4 cup dry sherry
    1 pint heavy cream
    1 (8 ounce) package uncooked rigatoni pasta
    Half of a 4.25 ounce can of chopped olives

  6. posted by colingrillo on Mar 18, 2013

    after watching Cook along with gordon….. I really want to know how to make lasagne without using jars…….any suggestions

  7. posted by veemodz on Mar 18, 2013

    While visiting London I had a wonderful beef lasagna at a pub called “The Albert”. I found it unusual because there was no ricotta and the sauce was brown, but it was great and I’m trying to find the recipe. Can anyone help?

  8. posted by Scott Bull on Mar 19, 2013

    I need some new pasta recipes for my daughter who is a middle distance runner.

  9. posted by sarah w on Mar 19, 2013

    I’m moving out of my apartment and really need to get rid of some food.

    Here’s what I have and I really don’t want to buy any extra ingredients since I’m trying to get rid of food.

    Rigatoni Pasta
    Can sweet whole corn
    Can Green Beans and Can peas
    Fresh tomatoes
    Lemons
    Extra virgin olive oil
    red wine vinaigrette
    Black Olives
    salt/pepper of course and some other spices.

    Any type of cold pasta salad I can make with any of these ingredients?? Particularly worried about the dressing. I don’t have any dressing in the house and don’t want buy any.
    I would love a detailed recipe please, :)

  10. posted by soccermaster1 on Mar 19, 2013

    i’ve looked every where for the lasagna rollata al forno recipe from olive garden….apparently the internet won’t give it to me. can someoe please give me the full recipe?

  11. posted by Sergio on Mar 19, 2013

    By the time the cheese gets all golden and stuff the edges of the toast are burnt and stink the house out,
    I saw someone say “Only toast one side before putting the cheese on.”
    I already do that. =P
    I tried putting more cheese than necessary on the sides, that seems to work well enough.

  12. posted by Cole on Mar 20, 2013

    Many years ago I got a recipe from a magazien (probably family circle) and I LOVED IT and oddly enough about ayear later I bought a cookbook (I think it was a woman italian author) and the SAME RECIPE Was in there too. Here’s what I remember-it called for portabello mushrooms which were grated up and cooked in a sauce which I believe was white wine or cooking wine and butter and chicken broth or bouillon and then mixed together with the rigatoni. It was absolutely delicous, a very hearty tasty meal.Back then I used to make it at least 2 x a month (this was probably between 1995-1997 and over the years I lost the cookbook, the recipe and forgot the exact steps on how to make it.I do remember the portabello mushrooms were grated and there was definitely wine and chicken broth/bouillon, this recipe is in a cookbook that may have had some title containing “mama’/ ‘grandma” or something to do with homestyle recipes and was so good it was featured in a mag as well, does someone know it?
    to the person who answered so quickly-
    lachefderouge- yes that is the correct recipe, thank you thank you, I remember the name “in Nonna’s kitchen) I knew it had somethingt o do with a mom or grandma, thank you so much, this recipe is EXCELLENT, I will now be making it this week thanks to you and I recommend anyone to try it, even those who prefer “meat” this tastes like it has meat in it, so hearty

  13. posted by rndmaktn on Mar 20, 2013

    I love attempting to make more high-end foods. I’ve tried, and failed, roasting a duck. I’ve done a whole lamb leg, which was delish. Lamb chops, lamb ribs and ground lamb are easy. Lobster is too expensive, as is most seafood. I can cook a nearly perfect tbone steak. I make a remarkable creme brulee and my specialty is grape pie.

    What are some interesting, deliscious foods that I should try to make next?

  14. posted by Roar me R on Mar 20, 2013

    It was light on the sauce with very thin pasta. I would go back there just for that alone!

  15. posted by sakyue1993 on Mar 20, 2013

    I am going to make a white sauce but what kind of pasta should i buy to go with it?

    Thanks!

  16. posted by skillz on Mar 20, 2013

    i went to pizza express last night and had sausage al forno it was so nice i want to make it but dont know where to start please help

  17. posted by slipknot0129 on Mar 21, 2013

    My mom doesn’t trust me in the kitchen, which is crazy because I just moved back in with her and I’ve been cooking for myself for the past 4 years. She and I have completely different cooking styles: she likes the slow, traditional, American dishes (which she has always made delicious) and I’ve come to enjoy making spicy, contemporary, mainly Eastern dishes. We do not get along in the kitchen because of our different styles. If she’s in there while I’m cooking, I can’t even get past the food prep without a huge argument erupting. She won’t let me cook dinner for the family (my dad and two little brothers).

    Well, tomorrow night is my big break, and she’s finally letting me cook! The problem is, I just got a job but not a paycheck yet, so I can’t buy any ingredients for my dish. She’s instructed me to use ground turkey as a protein, and I can use anything from the fridge, pantry, and spice rack. The potential ingredients are listed below. As you can see, the ingredients are mostly traditional. What can I make to really wow my family and show my mom that I’m a killer cook, while still maintaining my cooking style?

    * pasta (ziti, lasagne, bowtie, elbow, linguine)
    * a can of red kidney beans
    * several cans of cannellini beans
    * a can of pineapple chunks, and one of slices
    * multiple cans of whole kernel corn and creamed corn
    * a big can of tomato puree and a bottle of tomato sauce
    * a small can of diced tomatoes
    * garlic, onions
    * a whole cantaloupe
    * almond milk
    * orange juice
    * flavored Greek yogurt
    * a bunch of slightly ripe bananas
    * cucumbers

    Your Chopped challenge begins…now! ;)
    I really really don’t want to make a western dish. Something more exotic please, that my family has never tasted before!

    And we don’t really do dessert =/
    Some of these pasta dishes are fantastic! But I really don’t want to make a pasta dish with ground turkey and tomato sauce of ANY kind. My mom makes pasta at least times a week, and while it’s delicious, I’m going pasta-crazy. Pasta doesn’t have to be used in the dish at all–it’s just what’s there.

  18. posted by white man on Mar 21, 2013

    I made a large pan of rigatoni with italian sausage and would like to freeze some. What is the best method? How should I go about reheating it? Should I let it thaw first?

  19. posted by superdork on Mar 21, 2013

    My boyfriend works 12 hour shifts so he usually takes a pretty big meal with him. He has a pizza oven and microwave to heat things in. He always takes the same couple things like frozen pizza, instant potatoes, hormel microwaveable dishes, etc. Just trying to come up with some new ideas that aren’t too labor intensive.

  20. posted by clntvrrt on Mar 21, 2013

    Preparing the pasta, sauce, time to cook, etc.?

  21. posted by mendhak on Mar 21, 2013

    I want the OLDEST recipe for lasagna you can get me

  22. posted by dealy on Mar 21, 2013

    Pre forno di calore a 350.
    2 tazze di farina
    3/4 di tazza di zucchero
    3 rosso di ouvo
    1 bastone di burro
    1 tsp di vaniglia
    1tsp del lievito
    1 arancio (scorza e spremuta)
    Punto 1. Batti i rossi d’uovo, con lo zucchero ed il burro.
    2 farina Mix con il lievito.
    3. Le miscele di Conbine sia si asciugano che ingridients bagnati.
    4. Aggiunga il succo di arancia e di scorza
    5. Impasti la pasta e faccia le strisce lunghe.
    6. Cuocia fino quasi al fatto a come il minuto
    10n ed allora tirila fuori la tagliano in pices sull’angolo e mettono indietro nel forno per altri 10 min. fatti!

    from this

    Pre heat oven at 350.
    2 cups of flour
    3/4 cup of sugar
    3 eggs only the yellow part
    1 stick of butter
    1 tsp of vanilla
    1tsp of baking powder
    1 orange (zest and juice)
    Step
    1. Beat the egg yolks ,with sugar and butter.
    2.Mix flour with baking powder.
    3. Conbine both mixes dry and wet ingridients.
    4. Add Zest and Orange juice
    5. Knit the dough and make long strips.
    6. Bake until almost done like 10n min and then pull it out cut it into pices on angle and put back in the oven for another 10 min.
    Done!

  23. posted by morbiusdog on Mar 21, 2013

    What are the ingredients and the process to cook?

  24. posted by Cupcakerum on Mar 21, 2013

    In UK there is a dish called ‘pasta bake’ which consists of pasta tubes in a sauce with meat, baked in oven.
    I thought the only pasta that was oven-cooked, was lasagne
    .
    Sorry I forgot to say, ONLY answer if you’ve been to ITALY, thanks

  25. posted by Noe R on Mar 21, 2013

    I’m making a rigatoni dish with dried tomato pesto and goat cheese for the vegetarians, and I want a meat to go along with it. Any suggestions?

    Cheers

  26. posted by evangldbrg on Mar 22, 2013

    I’m writing a history paper where I have to write from the perspective of a child living in New York in the early 20th century. Right now I’ve only made up a little back story to my character. He’s an 11-year-old boy, lives with his Italian immigrant parents, 2 sisters, and 3 younger brothers.

    What do Italian children usually call their parents? Mama, papa, ma, pa, etc.? How about aunts, uncles, grandparents, etc.? I also need a name, so what are some common Italian surnames as well as first names? What are common homemade dishes? Any other basics I need to know?
    kobefor3, you’ve been reported. I happen to know that that word is an ethnic slur derogatory to Italians

  27. posted by kerrin marz on Mar 23, 2013

    Everytime I eat spaghetti or other wheat based pasta like rigatoni or penne I tend to get some awful stomachaches a few hours later and have to run to the toilet. It’s not the sauce I use because this often varies a lot as well. Anyone know why?

  28. posted by shahrukh on Mar 23, 2013

    I want to know if anyone knows a good pasta recipe or pasta sauce recipe? Has to be either chicken or beef?

  29. posted by jdfan on Mar 23, 2013

    my boyfriend is an EXTREMELY picky eater. All he eats is;
    mac and cheese
    french fries
    grilled cheese
    rigatoni
    pizza
    chicken nuggets but they must be fast food. he wont heat up the kind you put in the oven. and he refuses to eat chicken tenders.

    what is a simple recipe i could try?

  30. posted by Blake on Mar 24, 2013

    How many 1 pound of uncooked pasta to make for 150 people,
    there will be other food served also, it is a graduation party

  31. posted by Boo Cookie on Mar 24, 2013

    Bari offers many creative dishes with colorful vegetables such as turnip tops with orecchiette pasta or cavatelli. Red-yellow peppers stuffed with meat or rice, baked in the oven, is another delicious specialty.

  32. posted by Dom L on Mar 24, 2013

    I just discovered the joy of making homemade pasta sauce. Now I want to get creative. I have used onions, garlic, mushrooms, and of COUSE tomatoes…any other additions that might be tasty?

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