“This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella. I wasn't able to get any so I used fontina instead. The measurements given for the cheeses are what I used as the original recipe was to taste.”

Ingredients Nutrition


  1. Preheat the oven to 400 degrees F.
  2. While the rigatoni cooks in salted boiling water, prepare the sauce.
  3. In a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
  4. Add the tomato puree and salt to taste.
  5. Let cook for about 10 minutes on medium heat.
  6. Drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
  7. Place half the rigatoni in a 9" x 13" baking dish, adding a layer of half of the mozzarella, half of the fontina and half of the remaining parmesan.
  8. Add the remaining rigatoni and follow with a final layer of all of the cheeses.
  9. Bake for 20 to 30 minutes or until golden brown.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a