Recipe (click to expand)
|1/2||large||onion, finely chopped|
|1/4||teaspoon||hot-pepper flakes, or cayenne|
|12||ounces||tomato paste, (one large can)|
|14 1/2||ounces||plum tomatoes, (one can)|
|1||salt, to taste|
|1||tablespoon||parsley, dried or fresh chopped|
|2||large||eggs, lightly beaten|
|1||pepper, to taste|
|3/4||cup||mozzarella cheese, shredded|
|3/4||cup||parmesan cheese, grated|
|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.
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.