Rigatoni with Ricotta

Rigatoni with Ricotta

Photo by Cynthia Q.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons EVOO – Extra Virgin Olive Oil

  • 2

    cloves garlic, finely chopped

  • 1

    32-ounce can San Marzano tomatoes

  • 1

    small onion, peeled and halved

  • A few leaves of basil, torn

  • 1

    fresh bay leaf

  • Salt and pepper

  • 2

    tablespoons butter

  • cups fresh sheep or cow’s milk ricotta cheese

  • 3

    tablespoons fresh thyme, finely chopped

  • ¼

    cup flat-leaf parsley, finely chopped

  • ¼

    cup mint, finely chopped

  • 2

    teaspoons lemon zest

  • 1

    ball fresh mozzarella cheese, shredded or cut into fine dice, divided

  • cups freshly grated Parmigiano-Reggiano cheese, divided

  • ½

    cup shelled spring peas, par-boiled 3-4 minutes, optional

  • 1 pound box rigatoni

Directions

Preheat oven to 425°F. In a small saucepot, heat EVOO over medium to medium-high heat. Add butter and melt. When it starts to foam, add garlic, stir a minute and add tomatoes, mashing them up. Add onion, basil and bay. Season with salt and pepper; simmer 30 minutes over low heat. Remove onion. Add butter to sauce to finish. Bring a pot of water to a boil for the pasta. Combine ricotta with salt, pepper, thyme, parsley, mint, lemon zest, half the mozzarella and half of the Parm. Salt pasta water. Boil rigatoni about 7-8 minutes, under-cooking it a minute or so from al dente. Reserve about 1 cup of starchy cooking liquid. Drain pasta and return to hot pot, stir in ricotta mixture, peas and adding starchy cooking water to combine as needed. Transfer to a baking dish. Pour red sauce evenly over top of pasta in baking dish, top with remaining mozzarella and Parm cheese. Bake until bubbly and the cheese is browned, 15-18 minutes--be careful not to dry the pasta out.


Nutrition

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