Delicious Rigatoni al Forno

Pre-heat the oven to 180ºC, I firmly believe that having the oven at the correct temperature from the beginning is fundamental.

Cook the rigatoni pasta in a large pot of boiling salted water. Remember that the pasta should be al dente, as it will cook a little longer in the oven.

While the pasta is cooking, prepare the sauce. Sauté a chopped garlic clove in a little olive oil. Add the tomato sauce, a little salt, pepper to taste and some chopped fresh basil. Let it simmer for about 10-15 minutes.

When the pasta is ready, drain it and mix it with the sauce.

In a baking dish, add a layer of pasta with sauce, followed by a layer of mozzarella and provolone. Repeat until all the ingredients are used up, making sure to finish with a layer of cheese.

Sprinkle the top with grated Parmesan cheese. Over the years, I have found that Parmesan cheese adds a special touch to the gratin.

Bake for about 20-25 minutes, or until the cheese melts and begins to brown. I recommend that you constantly monitor it to avoid burning.

Once ready, let stand for a few minutes before serving.