Rigatoni Al Forno and Garlic Bread
If you’re looking for a way to fit more whole grains into a pasta dinner dish, try this great rigatoni recipe using whole wheat pasta. Then splurge a little with a classic garlic bread. Garlic has also been shown to lower the risk of heart disease.
Rigatoni Al Forno
- 1 pound whole wheat rigatoni
- 1-oz prosciutto cut into matchsticks
- 4 ounces Mushrooms. Cleaned and halved or quartered depending on size
- Cooked Italian sausage sliced into ½ inch pieces
- 1 qt marinara sauce
- 1 cup cream
- ¼ cup Parmesan
- 2 tablespoons fresh basil shredded
- Sliced mozzarella
Cook the rigatoni in simmering salted water until al dente
In a 3-quart heavy bottomed pot, crisp the prosciutto with a little oil.
Add the marinara sauce, sausage and the cream; heat gently for 5 minutes.
Add the cooked pasta; stir in the cheese and the basil. Pour this mixture into ovenproof dishes.
Cover with the sliced mozzarella and bake in a 350-degree oven until bubbly.
Add additional cooked meats
Add additional cheeses
1 loaf Italian bread
½ cup Olive oil
4 cloves garlic
¼ cup Parmesan cheese
1 teaspoon oregano
Puree all ingredients except the bread.
Cut bread into desired shapes.
Spread thin layer of the oil mixture on the bread.
Bake at 350 degrees until crisp and golden.