“This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella.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.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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