There is so so many variations on Pasta Forno (baked pasta) and this is our family edition. Sometimes I like this better than lasagna! Osi always likes this left in the oven for the top bits to get a bit crunchy.
Ingredients
500g dry rigatoni pasta
1 serve of napoli sauce [Recipe Here]
300g-500g tasty cheese block, grated
200g parmesan or pecorino cheese
6 boiled eggs
150g diced bacon [optional]
Method
Place a large pot of water on to boil and preheat the oven to 180 degrees.
Once it comes to a boil, salt well and cook your pasta.
While the pasta cooks, prepare the napoli sauce, boiled eggs; peeled and each cut into 8 and lastly, cook off the bacon.
Once all is cooked, mix the sauce through the cooked pasta well.
In a lasagna tray, add a layer of the pasta.
Top with some of both the cheeses [like a lasagna] as well as some of the eggs and bacon.
Repeat this process until the final layer of pasta, this will only be topped with some parmesan.
Cover with a sheet of baking paper and then foil – this will prevent any of the cheese or pasta from sticking to the cover!
Bake in the oven for an hour and if you would like a crispy top like Osi remove the foil and paper for the last 20min or so in the oven.
Enjoy while hot!
TIP; you can also make this with a saucy bolognese sauce!
Chanel's Tapas Bar 