Pasta Al Forno

• 1 lb rigatoni pasta
• 4 tablespoons extra virgin olive oil
• 2 garlic cloves, chopped
• 1 large eggplant, cubed
• 15 kalamata olives, pitted and chopped
• 10 large sun-dried tomatoes packed in oil, chopped
• 1/4 teaspoon red pepper flakes (use more if you like your food spicier!)
• 1 (720 ml) jar tomato puree
• 400 g mozzarella cheese, grated
• 250 g Fontina cheese, cubed
• 2/3 cup parmesan cheese, grated
• salt

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.

rigatoni pasta, extra virgin olive oil, garlic, eggplant, olives, tomatoes, red pepper, tomato puree, mozzarella cheese, fontina cheese, parmesan cheese, salt

Taken from www.food.com/recipe/pasta-al-forno-218631 (may not work)