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Baked Rigatoni

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Baked Rigatoni

A long slow simmer makes this cheesy rich crowd pleaser a certain hit when company is coming.

 

Yield

8 servings

Prep

15 min

Cook

2 hrs

Ready

hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
16 ounces rigatoni pasta
1 pound
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¼ cup olive oil
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2 cloves garlic
minced
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½ large onions
finely chopped
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¼ teaspoon red pepper flakes
or cayenne
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12 ounces tomato paste
(one large can)
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3 cups water
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14 ½ ounces italian plum (roma) tomatoes
(one can)
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1 teaspoon oregano
dried
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1 teaspoon basil
dried
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salt
to taste
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1 tablespoon sugar
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1 pound ricotta cheese
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1 tablespoon parsley leaves
dried or fresh chopped
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2 large eggs
lightly beaten
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black pepper
to taste
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8 ounces mozzarella cheese
shredded, about 1 cup
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¾ cup Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
462.4 ml/g rigatoni pasta
1 pound
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59 ml olive oil
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2 cloves garlic
minced
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0.5 large onions
finely chopped
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1.3 ml red pepper flakes
or cayenne
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346.8 ml/g tomato paste
(one large can)
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7.1E+2 ml water
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419.1 ml/g italian plum (roma) tomatoes
(one can)
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5 ml oregano
dried
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5 ml basil
dried
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1 x salt
to taste
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15 ml sugar
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453.6 g ricotta cheese
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15 ml parsley leaves
dried or fresh chopped
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2 large eggs
lightly beaten
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1 x black pepper
to taste
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231.2 ml/g mozzarella cheese
shredded, about 1 cup
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177 ml Parmesan cheese
grated
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Directions

To make the sauce:

Heat oven to 350℉ (180℃).

In a pot, heat oil and sauté 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 1½ 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 inch 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 the process, ending with Parmesan cheese this time.

Then repeat, ending with mozzarella, etc. Finish with a layer of pasta.

Bake for 30 to 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 to 15 minutes before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 39153% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 436mg 18%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 45g
Vitamin A 32% Vitamin C 29%
Calcium 48% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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