Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon

By CheeseDiva

Ingredients

• 1/4 cup extra-virgin olive oil
• One 4-pound boneless pork shoulder roast
• Kosher salt and pepper
• 12 garlic cloves
• 1/2 cup dry white wine
• 3 quarts whole milk
• 6 rosemary sprigs, plus chopped rosemary for garnish
• 1 bay leaf
• Five 3-inch strips of lemon zest
• 1 pound rigatoni
• 2 cups fresh ricotta cheese (1 pound)
• Freshly grated pecorino cheese, preferably Pecorino di Fossa

Details

Adapted from yahoo.com

Preparation

Step 1

Preheat the oven to 425°. Lightly grease a 3½- to 4-quart baking dish. In a pot of salted boiling water, cook the pasta until very al dente. Drain and transfer to a large bowl. Add the chopped pork and 3 cups of the strained cooking liquid, season with salt and pepper and toss to coat. Transfer the pasta to the prepared baking dish and dollop the ricotta on top. Cover with foil and bake for about 20 minutes, until the pasta is tender. Uncover and bake for about 15 minutes longer, until golden on top. Garnish with pepper and chopped rosemary. Serve with grated pecorino.