Baked rigatoni

Yield: 8 servings

Measure Ingredient
¼ cup Olive oil
2 \N Garlic cloves,minced
½ large Onion,finely chopped
¼ teaspoon Hot-pepper flakes
1 can Tomato paste (12 oz)
3 cups Water
1 pounds Ricotta cheese
1 tablespoon Parsley
2 \N Eggs,lightly beaten
1 can Plum tomatoes (14 1/2 oz)
1 teaspoon Dried oregano
1 teaspoon Dried basil
1 teaspoon Salt,or to taste
1 tablespoon Sugar
\N \N Pepper to taste
¾ cup Shredded mozzarella cheese
¾ cup Grated Parmesan cheese



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.

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