Baked Delicious Rigatoni

22
Baked Delicious Rigatoni

Photo by Pierre b.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the roasted tomato sauce

  • 2

    red bell peppers, seeded and quartered

  • 2

    yellow onions, cut into wedges

  • 3

    pounds plum tomatoes, halved lengthwise and seeded

  • 2

    garlic heads, halved crosswise

  • ¼

    cup olive oil

  • 2

    tablespoons salt, plus more to taste

  • Freshly ground pepper, to taste

  • 1

    cup chopped fresh basil

  • For the baked rigatoni

  • 2

    tablespoons olive oil, plus more for brushing dish

  • 1

    pound Italian sausage, casings removed

  • 3

    cups roasted tomato sauce

  • 1

    cup coarsely chopped pitted black Mediterranean olives

  • 2

    tablespoons salt, plus more, to taste

  • Freshly ground pepper, to taste

  • 1

    pound rigatoni

  • cups ricotta cheese

  • ¼

    cup grated Parmigiano-Reggiano or other Parmesan cheese

Directions

Directions: To make the sauce, preheat oven to 450 degrees Fahrenheit. Place the peppers, onions, tomatoes, and garlic on two rimmed baking sheets. Toss the vegetables with the olive oil and season with salt and pepper. Roast the vegetables until tender and golden, about 30 minutes. Let cool until easy to handle. Remove and discard the skins from the roasted peppers and tomatoes and transfer the flesh to a bowl. Squeeze the roasted garlic from the cloves into the bowl and add the onions and basil. Transfer the vegetable mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper. You should have about 8 cups of sauce. Set aside 3 cups for the baked rigatoni and freeze the rest in an airtight container for future use. Sauce can be made up to three days ahead of time and will keep for 3 months in the freezer. To make the rigatoni, preheat an oven to 350 degrees Fahrenheit. Lightly oil a deep 2½-quart baking dish. Bring a large pot of water to a boil over high heat. In a large frying pan over medium-high heat, warm the 2 tablespoons olive oil. Add the sausage and sauté, breaking it up with a spoon, until browned, about 6 minutes. Drain any excess fat from the pan. Stir in the tomato sauce and olives, and season with salt and pepper. Set aside. Meanwhile, add the 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package instructions. Drain, rinse under cold running water, and drain again. Return the pasta to the cooking pot. Stir in the tomato sauce and ricotta. Spread the pasta and sauce in the prepared dish and sprinkle with the Parmesan. Bake until the surface is golden and bubbly, about 25 minutes. Let cool for 5 minutes, then serve.


Nutrition

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