Yield: 8 servings
|¼ cup||Olive oil|
|½ large||Onion,finely chopped|
|¼ teaspoon||Hot-pepper flakes|
|1 can||Tomato paste (12 oz)|
|1 pounds||Ricotta cheese|
|1 can||Plum tomatoes (14 1/2 oz)|
|1 teaspoon||Dried oregano|
|1 teaspoon||Dried basil|
|1 teaspoon||Salt,or to taste|
|Pepper to taste|
|¾ cup||Shredded mozzarella cheese|
|¾ cup||Grated Parmesan cheese|
FOR THE SAUCE
FOR THE FILLING
To make the sauce: Heat oven to 350'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 1-½ 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" 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 process, ending with Parmesan 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.