Pasta Al Forno Baked (Printer-Friendly)
Bubbling rigatoni baked with tomato, Alfredo, and three cheeses, topped with crisp breadcrumbs and garlic.
# What You’ll Need:
→ Pasta and Sauces
01 -
16 ounces dried rigatoni pasta
02 -
2 cups tomato marinara sauce
03 -
1 cup Alfredo sauce
→ Cheeses
04 -
1 cup shredded fontina cheese
05 -
1 cup ricotta cheese
06 -
2 cups shredded mozzarella cheese, divided
07 -
1 cup grated Parmesan cheese
→ Topping and Garnish
08 -
1 cup panko breadcrumbs
09 -
2 cloves garlic, minced
10 -
0.25 cup chopped fresh parsley
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add rigatoni and cook, stirring occasionally, until just al dente; about 10 minutes. Drain thoroughly.
02 -
Transfer drained rigatoni to a large baking dish. Pour in marinara and Alfredo sauces. Add shredded fontina and ricotta. Mix gently until pasta is evenly coated and the cheeses are distributed throughout.
03 -
In a mixing bowl, combine 1 cup shredded mozzarella cheese, panko breadcrumbs, grated Parmesan, and minced garlic. Stir vigorously to ensure even mixing.
04 -
Spread the mozzarella breadcrumb topping over the pasta, covering completely. Bake in a preheated 350°F oven for 30 minutes, until the top is golden and the edges are bubbling.
05 -
Remove pasta bake from the oven and let rest for 10 minutes. Sprinkle with chopped fresh parsley immediately before serving. Enjoy warm.
# Helpful Hints:
01 -
For the crispiest topping, cover loosely with foil for the first 15 minutes of baking, then uncover for the final 15 minutes.
02 -
Allowing the dish to rest before slicing creates cleaner servings and allows cheese to set slightly.