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Baked Rigatoni

Recipe

Recipe (click to expand)

Ingredients
1boxrigatoni pasta
  —SAUCE—
1/4cupolive oil
2clovesgarlic, minced
1/2largeonion, finely chopped
1/4teaspoonhot-pepper flakes, or cayenne
12ouncestomato paste, (one large can)
3cupswater
14 1/2ouncesplum tomatoes, (one can)
1teaspoonoregano, dried
1teaspoonbasil, dried
1 salt, to taste
1tablespoonsugar
  —FILLING—
1poundricotta cheese
1tablespoonparsley, dried or fresh chopped
2largeeggs, lightly beaten
1pepper, to taste
3/4cupmozzarella cheese, shredded
3/4cupparmesan cheese, grated

Directions:

To make the sauce:

Heat oven to 350 degrees F.

In a pot, heat oil and saute garlic, onions and hot-pepper flakes until golden.

Stir in tomato paste. Rinse can with the water and add to pot. Simmer 30 minutes.

Add all the remaining ingredients. Simmer at least 1-1/2 to 2 hours.

If you have more time, let it simmer even a little longer.

To make the filling: Combine ricotta, pepper, parsley and eggs in medium bowl. Mix thoroughly.
Reserve cheeses.

To assemble the casserole: Cook rigatoni according to package directions, but reduce cooking time by two minutes. Do not overcook.

Spread sauce over the bottom of a 9x13x2 inch baking dish.

Top with a layer of pasta.

Top pasta with a little more sauce, then several spoons full of ricotta mixture.

Spoon together with the back of a large spoon.

Top with a sprinkling of mozzarella cheese.

Top with a layer of pasta and repeat the process, ending with parmesan cheese this time.

Then repeat, ending with mozzarella, etc. Finish with a layer of pasta.

Bake for 30-35 minutes, or for about 15 minutes after it begins to bubble around edges.

Ricotta will rise to top; it should be slightly set.

Allow to stand 10-15 minutes before serving.

Serves six to eight.



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