Pasta al Forno

Baked to perfection, our Pasta al Forno features rigatoni enveloped in a creamy San Marzano tomato sauce, layered with mozzarella, fresh basil, and a touch of cream. Finished with a golden crust of Parmigiano Reggiano, this comforting classic delivers bold flavor in every bite.

Yield: All recipes serve 2 people

Chef Notes: If you are short on time, or just want a super easy meal, feel free to use your favorite jar of marinara sauce here. And if you want to plan ahead for a future meal, double the sauce and freeze it for another week!

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Components

• Rigatoni/Ziti

• Tomato Sauce

• Dry Mozzarella

• Fresh Mozzarella

• Parmigiano Reggiano

• Fresh Basil

• Optional: Poached Chicken Breast/Ground Italian Sausage/Ground Beef

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Mise

Make Tomato Sauce: Mince 4 garlic cloves. Sauté 4 garlic cloves in olive oil until aromatic, then add:

• 28 oz canned tomatoes,

• 1 t red pepper flakes

• 1/2 t oregano

• 1 sprig of basil

Bring to a simmer, season with salt and cook for 30 minutes while you prepare the rest of the components.

Par-cook the pasta: In a pot of salted boiling water, cook the pasta 1/2 way considering the pasta will continue to cook in the oven. Once halfway cooked, transfer the pasta to a sheet tray and drizzle lightly with olive oil to prevent sticking.

Prepare the Mozzarella: Grate the dry mozzarella. Tear the fresh mozzarella into small pieces.

Prepare any additional protein, if using.

Finish

Heat the oven to 375°F.

Stir ½ C of cream into the tomato sauce. Taste and adjust seasoning to your liking.

Toss together in a large bowl the noodles and half of the tomato sauce. Spread into an ovenproof baking dish, layering in a third of the mozzarella. Top with the remaining tomato sauce and cheese.

Bake for 30-40 minutes, or until the cheese is beginning to brown. Feel free to broil the pasta to achieve your desired color/look on the top of the pasta!

Garnish with torn basil and enjoy!

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