Pasta e Patate Al Forno
This classic Italian dish combines perfectly al dente pasta and potatoes in a simple, homemade tomato sauce, freshly shredded mozzarella then baked until bubbling and golden.
Servings: 6 servings
Ingredients
- 1 400 gram box ziti or rigatoni, uncooked
- 4 medium yellow potatoes peeled, sliced into bite size pieces
- 6 cups tomato sauce
- 2 cups mozzarella shredded
- 8 pieces thinly sliced mozzarella cut into 1 inch squares (for the top)
- 2 tbsp parmesan cheese finely grated
- 2 tbsp fresh basil roughly chopped
Instructions
- Begin by washing, peeling, and slicing the potatoes into bite-sized pieces.
- Add the potatoes to a large pot, fill with cold water and generously season with salt. Turn the heat on high and allow the potatoes to begin boiling.Once boiling, add in your uncooked pasta, stir, and allow to cook for 7 minutes.Note: the pasta will finish cooking in the oven.
- While the pasta is cooking preheat your oven to 350 °F.
- Strain the potatoes and pasta and return back to the pot.
- Add the fresh basil along with 3 cups of tomato sauce. Gently stir to combine.
- Next ,add the parmesan cheese and shredded mozzarella and stir again until the cheese has been incorporated into the potatoes, pasta, and sauce.
- Transfer the pasta mixture into your baking dish and top with the remaining tomato sauce and sliced mozzarella pieces.
- Cover with aluminum foil and bake for 30-35 minutes or until the potatoes and pasta are fully cooked.Sammy's tip: during the last 2 minutes of cook time, remove the foil and broil until golden and bubbly.Allow to rest for 5 minutes before serving.
- Garnish with fresh if desired.
Video
Nutrition
Calories: 269kcal | Carbohydrates: 34g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 1437mg | Potassium: 1238mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1373IU | Vitamin C: 40mg | Calcium: 264mg | Iron: 3mg
