Rigatoni Al Forno Alla Napoletana


Rigatoni Al Forno Alla Napoletana
 
Author:
Recipe type: entrees
Ingredients
  • 1 pound rigatoni
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, sliced
  • 3 links mild Italian sausage
  • 1 pound chicken breast, cut into 2-inch pieces
  • 1 green pepper, chopped
  • 1 yellow onion, chopped
  • 4 cups marinara sauce
  • 2 medium potatoes, peeled and cubed
  • 1 can w hole pitted black olives
  • Salt and pepper, to taste
  • 3 tablespoons fresh oregano
  • 1 pinch crushed red pepper flakes
  • ½ cup diced mozzarella
  • ½ cup diced provolone
  • ½ cup pecorino Romano, grated
Instructions
  1. Cook rigatoni in boiling salted water until just beginning to soften (Stiff, not al dente).
  2. Drain and toss with 1 tablespoon of oil.
  3. Do not rinse.
  4. Set aside.
  5. Heat large pan, add olive oil and garlic.
  6. Then brown sausage and chicken.
  7. Remove and cut sausage links into ½-inch slices.
  8. Add remaining ingredients to a large casserole dish and bake in a preheated 400 F oven until bubbly and potatoes are soft.
  9. Let stand 5 min. before serving.

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