Pasta Al Forno Baked (Printer-Friendly)
Baked pasta with creamy cheese, tangy tomato, and golden breadcrumb topping makes a perfect family dinner.
# What You’ll Need:
→ Pasta and Sauces
01 -
16 ounces rigatoni pasta
02 -
2 cups 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
07 -
0.5 cup grated Parmesan cheese
→ Topping
08 -
1 cup panko breadcrumbs
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2 cloves garlic, minced
10 -
0.25 cup chopped fresh parsley (optional)
# Steps to Make This:
01 -
Bring a large pot of salted water to a boil. Add the rigatoni and cook, stirring occasionally, until just al dente. Drain thoroughly.
02 -
Transfer the drained pasta to a large baking dish. Add the marinara sauce, Alfredo sauce, shredded fontina, and ricotta cheese. Mix well until every noodle is evenly coated.
03 -
In a medium bowl, combine the shredded mozzarella, panko breadcrumbs, grated Parmesan, and minced garlic. Mix thoroughly to ensure even distribution.
04 -
Spread the mozzarella breadcrumb mixture evenly over the pasta. Bake in a preheated oven at 350°F for 30 minutes, or until the top is golden brown and the sauce is bubbling at the edges.
05 -
Remove from the oven and let rest for 10 minutes. Garnish with chopped fresh parsley before serving warm directly from the baking dish.
# Additional Notes:
01 -
Cover loosely with foil for the first 15 minutes of baking to prevent overbrowning, then uncover for a crisp, golden top.
02 -
This dish can be assembled in advance and refrigerated until ready to bake.
03 -
Use freshly shredded cheeses for optimal melting and flavor.