Baked Rigatoni Gratin Cooking Recipe – Rigatoni Al Forno Recipe
Recipes for baked pasta are very popular in Italy. They make substantial, one- course dishes that can be prepared in advance, and also provide a good way of using up leftover pasta, ragout, etc.
Preparation time: 1 hour
Resting time: 1 hour
Cooking time: 30 minutes
- 1 quantity of Bolognese sauce
- 1 lb. (500 g) rigatoni
- 5 oz. (150 g) provolone cheese
- 2 eggplants
- Sufficient quantity of oil for deep frying
- ½ cup (3 ½ oz./100 g) cooked peas
- 1 teaspoon olive oil, for oiling mold
- ½ cup (3 ½ oz./100 g) grated Parmesan
- 2 tablespoons kosher salt
- Salt, pepper
- deep tart mold
- Cut the provolone cheese into small pieces.
- Cut the eggplants into slices approximately ¼ in. (5 mm) thick.
- Place them in a colander, sprinkle with the kosher salt, then leave for approximately 1 hour to allow excess moisture to be drawn out.
- Heat the frying oil. Rinse the slices of eggplant, dry them thoroughly with paper towel.
- Deep-fry (or broil) them and again use paper towel to remove excess grease.
- Cook the pasta al dente (according to the packet instructions).
- Drain and combine with two-thirds of the Bolognese sauce, the peas, half of the eggplant, and the provolone.
- Lightly oil the tart mold with olive oil. Preheat the oven to 340°F (170°C).
- Pour the rigatoni mixture into the mold, cover with the remaining eggplant and then the rest of the Bolognese sauce.
- Sprinkle with Parmesan and bake for 30 minutes.
Suggested food/wine match
- Cantine Lento, Dragone Rosso—Lamezia DOC
You can replace the Bolognese sauce with the ragout of pork from, the previous recipe or add bechamel sauce to the Bolognese sauce when mixing it with the pasta.
It is not necessary to first sprinkle the eggplants with kosher salt if they are very fresh.