Brian Faucett’s Pasta Al Forno

The Faucetts lived in the ward a few years ago. He served his mission in Italy, and this is what he would serve guests.

1 lb. penne pasta, ½ cooked
½ lb. procutto (or black forest ham), very thinly sliced
½ lb. provolone cheese, very thinly sliced
¾ lb. mozzarella, shredded
sauce
generous olive oil
1 onion, finely minced
1 garlic clove, finely minced
66 oz. tomato sauce
¼- ½ t. crushed red pepper
basil
pepper

Make sauce. Saute onion and garlic in olive oil until garlic is browning. Add sauce and season. Let simmer 4-8 hours, until thickened.

Place small amount of sauce in bottom of a 9x13 pan. Place one layer of pasta, then ½ of the ham, then provolone, then mozzarella. Repeat (sauce, pasta, ham, cheeses). Top with remainig pasta, sauce and remaining cheeses. Bake at 350 until pasta is al dente. Cover and chil 1 day. Reheat covered with foil. (May be eaten first day.)