My favorite pasta dish of all time is probably lasagna. All that goodness baked into every slice, who could resist. The one thing I don’t love about lasagna is the time and effort it takes to make. And that is where Pasta al Forno comes in! The literal translation is pasta to the oven, or baked pasta. This dish has everything I love about lasagna, but doesn’t require that layered assembly. Give the recipe a try and it’s sure to be a new favorite.

INGREDIENTS
1 lb rigatoni pasta
2 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 lb Italian sausage
1 (1 lb) can tomato puree
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon oregano
2 1/2 cups shredded mozzarella cheese, divided
½ cup parmesan cheese, shredded

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