Pasta Al Forno Baked (Printer-Friendly)
Oven-baked rigatoni blended with rich cheeses, tomato, Alfredo, and a golden, crunchy breadcrumb topping.
# What You'll Need:
→ Pasta and Sauces
01 -
1 pound rigatoni pasta
02 -
2 cups marinara sauce
03 -
2 cups Alfredo sauce
→ Cheeses
04 -
1 1/2 cups shredded fontina cheese
05 -
1 1/2 cups ricotta cheese
06 -
2 1/2 cups shredded mozzarella cheese, divided
07 -
1 cup grated Parmesan cheese
→ Topping
08 -
1 cup panko breadcrumbs
09 -
4 cloves garlic, minced
10 -
1/4 cup fresh parsley, chopped (optional, for garnish)
# Steps to Follow:
01 -
Bring a large pot of generously salted water to a boil. Add rigatoni and cook, stirring occasionally, until just al dente, about 10 to 11 minutes. Drain well.
02 -
Add drained rigatoni to a large oven-safe baking dish. Pour in marinara sauce and Alfredo sauce. Add fontina and ricotta cheeses. Toss to coat the pasta evenly so every piece is well covered in sauce and cheese.
03 -
In a mixing bowl, combine 1 1/2 cups mozzarella cheese, panko breadcrumbs, grated Parmesan, and minced garlic. Stir thoroughly to ensure uniform distribution.
04 -
Spread the mozzarella-breadcrumb mixture evenly across the top of the pasta. Sprinkle the remaining 1 cup mozzarella over the topping. Bake in a preheated oven at 350°F for 30 minutes, or until the surface is deeply golden and the edges are bubbling.
05 -
Remove from the oven and let rest for 10 minutes. Garnish with fresh chopped parsley just before serving. Serve hot directly from the baking dish.
# Extra Suggestions:
01 -
Use freshly shredded cheese for optimal melt and depth of flavor. Cover with foil for the first 15 minutes of baking to prevent overbrowning, removing foil for the final golden crust.
02 -
Dishes can be assembled up to a day in advance and refrigerated; extend baking time by about 10 minutes if baking directly from cold.
03 -
Swap in ziti or penne if rigatoni is unavailable, and use whole-milk ricotta for the creamiest result.