Pasta Al Forno
60 mins (prep 15, cooking 45)
15 ingredients
6-8 servings
This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella.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.

Categories:  <-60-mins , pasta,-rice-and-grains , european , italian , main-dish , oven , equipment , vegetarian , cheese , pasta , eggs~dairy , time-to-make ,
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Serving Size (269.35 g)
Servings 6
Amount per Serving
Calories 280.57 Calories from Fat 100.71
% Daily Value *
Total Fat 11.19g 103.25%
Saturated Fat 2.18g 65.43%
Trans Fat 0.0g %
Cholesterol 17.26mg 34.52%
Sodium 798.42mg 199.6%
Total Carbohydrate 13.32g 26.64%
Dietary Fiber 1.26 g 30.35%
Sugars 1.47 g %
Protein 31.75g 380.99%
Vitamin A 519.13IU% Vitamin C 4.21mg%
Calcium 853.16mg% Iron 1.61mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
rigatoni pasta, large eggplant, sun-dried tomatoes packed in oil, large, tomato puree, fontina cheese