- 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
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.
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.