I just made this recipe a few days ago and fell in love with it. I will admit I forgot the eggplant (next time) and couldn't find the smoked cheese. But here is the recipe as I got from the food network
Ingredients:
Pasta Al Forno
* 1 lb. rigatoni pasta (450 gms)
* 4 tbsp Extra olive virgin oil (60 ml)
* 2 x garlic cloves, chopped
* 1 x large eggplant, cubed
* 15 x infornate olives, pitted and chopped
* 10 x large sun-dried tomatoes, chopped
* 2 x dried chili pepper, crushed (optional)
* 1 jar of tomato puree (750ml)
* 0.8 lb. freshly grated mozzarella (400 gms)
* Smoked scamorza cheese, as much as desired, roughly chopped
* Freshly grated parmigiano cheese for sprinkling
* Salt to taste
Directions:
Pasta Al Forno
1. Preheat oven to 400 degrees Fahrenheit.
2. While the rigatoni cooks in salted boiling water, prepare the sauce.
3. In a saucepan heat up olive oil and sauté garlic, eggplant, olives, sun-dried tomatoes and chili peppers for a few minutes.
4. Add tomato puree and salt.
5. Let cook for approximately 10 minutes on medium heat.
6. Drain rigatoni, add to the saucepan, sprinkle with some parmigiano and cook for another 30 seconds.
7. Then place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of the scamorza and another sprinkle of parmigiano cheese over the pasta.
8. Add the remaining rigatoni, and follow with a final layer of all the cheeses.
9. Bake for 20 to 30 minutes or until golden brown.
I highly recommend this. I added a few drops of liquid smoke to the sauce to make up for the lack of cheese. Couldn't tell the difference so next time I'll add a touch more. But oh my god what a delicious dish. Try this!
