Rigatoni Al Forno

Ingredients

1/3 C Olive Oil

1/2 C Carrots - Roughly Chopped

1 Medium Sized Yellow Onion - Finely Diced

1 Head of Garlic - Roughly Chopped

1 Tbsp Fennel Seed Powder

1 Tsp Red Pepper Flakes

1/2 C Dry White Wine

Two 28oz Cans of Whole Tomatoes - Crushed

Handful of Fresh Basil

1 Hearty Cup of Ricotta Cheese

8 Oz Fresh Low Moisture Mozzarella - Shredded

~2oz Grated Parmesan Cheese

Salt To Taste

1 lb Dried Rigatoni

Preparation

Ready for an amazing cheese stretch?! This is a flexible dish that invites experimentation. Add different veggies or types of protein, switch up the cheese, or even make your own! This is a great and easy dish that everyone will love!

1. Heat a large pot over medium heat. Then add the olive oil, onion and carrot and sauté until the onion turns translucent.

2. Add the garlic, fennel seed powder (if you can’t find this, toast some fennel seeds and crush them with a spice grinder, mortar and pestle, etc.) and sauté for another 2 minutes.

3. Add the wine and simmer for 1 minute before adding the tomatoes and basil. Stir and let simmer for at least 45 minutes…the longer the better. Remember to salt as needed!

4. Bring to a boil a large pot of water and add your pasta, cooking about 2 minutes less than you normally would. You want it a little under done because it will finish in the oven later.

5. While your pasta is boiling, preheat your oven to 375 degrees F.

6. When the pasta is done, drain it and place in a large bowl with the ricotta and tomato sauce (you will probably have a little more sauce than you want but use your own judgement).

7. Then in an oven safe dish, spoon in half of the pasta/sauce/cheese mixture. Then cover with 1/2 of the mozzarella. Spoon in the rest of the pasta and cover with the rest of the mozzarella and parmesan

8. Bake for 45 minutes. The cheese should get bubbly and a little browned.

9. Let it rest for 30 minutes before digging in!