BAKED RIGATONI

BAKED RIGATONI
BAKED RIGATONI

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    lb rigatoni

  • FOR THE SAUCE

  • 1/4

    C olive oil

  • 2

    cloves garlic, minced

  • 1/2

    large onion, finely chopped

  • 1/4

    tsp. hot-pepper flakes

  • 1

    12 oz can tomato paste

  • 3

    C water

  • 1

    14 l/2 oz can Italian plum tomatoes

  • 1

    tsp dried oregano

  • 1

    tsp dried basil (or 4 T fresh)

  • Salt to taste

  • 1

    T sugar

  • FOR THE FILLING

  • 1

    lb ricotta cheese

  • 1

    T parsley

  • 2

    eggs, lightly beaten

  • Pepper to taste

  • 1/2

    -- 3/4 C shredded mozzarella

  • 1/2

    -- 3/4 C grated Parmesan cheese

Directions

FOR SAUCE Heat oven to 350 deg. In a pot, heat oil and saute garlic, onions and hot-pepper flakes until golden. Stir in tomator paste. Rinse can with the water and add to pot. Simmer 30 min. Add all remaining ingredients.Simmer at least 1 1/2 - 2 hours. FOR FILLING Mix ricotta, pepper, parsley and eggs in medium bowl. Reserve cheeses. To assemble casserole: Cook rigatoni according to package directions, but reduce cooking time by two minutes. Do not overcook. Spread sauce over the bottom of 9 x 13 x 2 inch baking dish. Top with a layer of pasta. Top pasta with a little more sauce, then several spoons full of riccotta mixture. Smooth together with the backk of a large spoon. Top with a sprinkling of mozzarella cheese. Top that with a layer of pasta and repeat process, ending with Parmesan this time. Then repeat, ending with mozzarelli, etc. Finish with a layer of pasta. Bakefor 30 - 35 minutes, or for about 15 minutess after it begins to bubble around the edges. Ricotta will rise to top; it should be slightly set. Allow to stand 10 - 15 minutes before serving.

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