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Title: Baked Rigatoni
Categories: Pasta Entree Italian
Yield: 8 Servings
| FOR THE SAUCE | ||
| 1/4 | c | Olive oil |
| 2 | Garlic cloves,minced | |
| 1/2 | lg | Onion,finely chopped |
| 1/4 | ts | Hot-pepper flakes |
| 1 | cn | Tomato paste (12 oz) |
| 3 | c | Water |
| 1 | cn | Plum tomatoes (14 1/2 oz) |
| 1 | ts | Dried oregano |
| 1 | ts | Dried basil |
| 1 | ts | Salt,or to taste |
| 1 | tb | Sugar |
| FOR THE FILLING | ||
| 1 | lb | Ricotta cheese |
| 1 | tb | Parsley |
| 2 | Eggs,lightly beaten | |
| Pepper to taste | ||
| 3/4 | c | Shredded mozzarella cheese |
| 3/4 | c | Grated Parmesan cheese |
To make the sauce: Heat oven to 350'F. In a pot, heat oil and saute garlic, onions and hot-pepper flakes until golden.
Stir in tomato paste. Rinse can with the water and add to pot. Simmer 30 minutes.
Add all the remaining ingredients. Simmer at least 1-1/2 to 2 hours. If you have more time, let it simmer even a little longer.
To make the filling: Combine ricotta, pepper, parsley and eggs in medium bowl. Mix thoroughly. Reserve cheeses.
To assemble the casserole: Cook rigatoni according to package directions, but reduce cooking time by two minutes. Do not overcook.
Spread sauce over the bottom of a 9x13x2" baking dish. Top with a layer of pasta. Top pasta with a little more sauce, then several spoons full of ricotta mixture. Spoon together with the back of a large spoon. Top with a sprinkling of mozzarella cheese. Top with a layer of pasta and repeat process, ending with Parmesan this time. Then repeat, ending with mozzarella, etc. Finish with a layer of pasta.
Bake for 30-35 minutes, or for about 15 minutes after it begins to bubble around edges. Ricotta will rise to top; it should be slightly set. Allow to stand 10-15 minutes before serving. Serves six to eight.
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