1 lb rigatoni pasta

2 tablespoon olive oil

1 yellow onion, diced

3 cloves garlic, minced

1 lb Italian sausage

1 (1 lb) can tomato puree

1 ½ teaspoons salt

1 teaspoon black pepper

1 teaspoon oregano

2 1/2 cups shredded mozzarella cheese, divided

½ cup parmesan cheese, shredded

How To Make Pasta al Forno

In a large pot or dutch oven,
heat olive oil over medium heat.

 Add onion and sauté for 3-4 minutes,

 then add garlic and cook for 1 more minute.

Add sausage and break into small crumbles with a spatula.

 Cook until browned, then drain off grease.

Add tomato puree, ¼ cup water, salt, pepper, and oregano.

 Reduce heat and simmer for 30 minutes.

As sauce simmers, boil pasta in generously salted water until almost al dente (slightly undercooked).

 Measure out 1 cup of the pasta water and set aside, then drain out the remaining water.

Add the cooked pasta to the sauce after the 30 minutes, along with 1 ½ cups mozzarella and ½ cup pasta water.

 Stir to combine and add remaining pasta water only if the mixture is dry.

Preheat oven to 350 degrees F.

Transfer pasta mixture to a 9×13-inch baking dish and top with remaining mozzarella and parmesan.

Bake pasta for 25-30 minutes or until bubbling and cheese begins to turn golden.

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