Lunch: Pasta Al Forno
Ingredients
Salt
1 pound rigatoni pasta
8 ounces fresh tomato sauce
4 ounces fresh ricotta
4 ounces chopped dried sopressata
20 small meatballs
4 ounces fresh mozzarella, sliced
4 hard-boiled eggs, sliced
Grated Parmigiano-Reggiano, for sprinkling on top
Instructions
Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and let cool to room temperature. Mix together the pasta, some of the tomato sauce, dollops of the ricotta, the sopressata and meatballs in a ceramic dish. Top with the remaining tomato sauce, the mozzarella and eggs. Sprinkle with Parmigiano-Reggiano. Bake until the cheese is bubbly, about 10 minutes. Serve sprinkled with more grated cheese.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
