Rigatoni al Forno

This dish needs no other accompaniment than some good white bread and a glass of dry red wine, and perhaps a green salad.

Ingredients

• 12 oz (dry weight) rigatoni, cooked to not quite al dente and still hot
• cloves of 1 head of elephant garlic, peeled and trimmed
• 1 recipe of Bolognese Sauce, still hot
• 1 cup mozzarella cheese, grated

Directions

1. Cover the bottom of a large casserole with Bolognese sauce, about 1/2″ deep.
2. Arrange a layer of rigatoni in the casserole, then cover with more sauce.
3. Continue making layers with the rest of the rigatoni and sauce, with sauce on top.
4. Arrange elephant garlic cloves over the top, and spread mozzarella cheese over all.
5. Bake uncovered until sauce is bubbly and top is golden.
6. Remove from oven and serve immediately.

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