The Baked Pasta of Your Dreams

It’s comforting, foolproof and loaded with five delicious cheeses. No wonder this simple recipe has been a signature at Al Forno in Providence, R.I., for decades

FINDING QUALITY ITALIAN ingredients on this side of the Atlantic was a challenge in the late 1970s, according to chef Johanne Killeen. Back then, before she opened her restaurant, Al Forno , in Providence, R.I., she was a fine-art graduate with a hankering for authentic Italian cooking. “I lived in Florence after art school and there was a cheese spaghetti that everyone loved,” she said. “I tried to replicate it when I came back, but the cheese got all gloppy because it wasn’t real cheese.” After many experiments with what she was able to find in markets at the time, she zeroed in on this cheesy baked pasta, now a signature...

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