Pasta al Forno (A.K.A: Mancave Pasta)

Pasta al Forno which means "from the oven" is probably our families favorite Sunday Suppers. Although the boys lovingly call it Mancave Pasta since it has all the mens favorite foods: meatballs, salami, mozarella cheese....It's a favorite when it is our turn to host  our fantasy football gang on Monday nights.

I got the recipe from my local newspaper who credits awaitingtable.com, I am just glad I found it!

Prepare for an empty casserole dish on this one!

You can use some shortcuts like prepared meatballs,  and store bought pasta sauce, but if you get a chance to make it from scratch...wowzer!

Jan's Tip: I think you'll love the little pockets of cheese if you use the cubed mozarella  but you can use shredded cheese, it'll be just fine (but use the diced!)  

If you do use homemade meatballs and homemade sauce, then for the love of pasta, go use the fresh mozarella cheese too! (smoked mozarella would be DEVINE!)

Pasta al Forno

2 dozen meatballs (either homemade or storebought)
1 (16 oz) box of rigantoni (tube) pasta
4 cups spaghettie sauce (homemade or storebought)
6 oz. spicy salami cut into small dice
1/2 cup grated parmigano-reggiano cheese
1 lb. mozzarella cut into a 1 inch dice (or substitute 2 cups shredded)

Preheat oven to 375°
Cook pasta to al dente, according to package directions.
Drain pasta and place in a large bowl.
Add in pasta sauce, salami, meatballs,  and parmigiano-reggiano  cheese
Pour into a large and shallow casserole dish. (or 9x13 pan)
Cover top with the mozarella
Bake 40 min. until the top is brown and bubbly.

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