Baked Rigatoni

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

2.25h Prep: 15 minutes Cook: 2 hours

282 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	box	pasta, rigatoni
1/4	cup	olive oil
2	cloves	garlic	minced
1/2	large	onion	finely chopped
1/4	teaspoon	red pepper flakes	or cayenne
12	ounces	tomato paste	(one large can)
3	cups	water
14 1/2	ounces	italian plum (roma) tomatoes	(one can)
1	teaspoon	oregano	dried
1	teaspoon	basil	dried
1	x	salt	to taste
1	tablespoon	sugar
1	pound	ricotta cheese
1	tablespoon	parsley leaves	dried or fresh chopped
2	large	eggs	lightly beaten
1	x	black pepper	to taste
3/4	cup	mozzarella cheese	shredded
3/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

To make the sauce:

Heat oven to 350 degrees F.

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 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 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 30-35 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.

Reviews

I made this for a pot luck about a year ago and I can still remember the AWESOME flavor of the sauce! I recently got married and I can't wait to make this for my husband!
28 days ago by lauralove

Delicious! The sauce is wonderful and I will use it for other pasta dishes. Also, substituted buffalo mozzerella because Trader Joes did not have the shredded kind - but, it worked well.
over 3 years ago by [sic]

I made this recipe a week ago for a dinner party. I am still getting compliments! Thanx
over 5 years ago by norrice

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Nutrition Facts

Serving Size 276g

Amount per Serving

Calories 282 60% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 92mg	31%
Sodium 278mg	12%
Total Carbohydrate 16.0g	5%
Dietary Fiber 3.0g	11%
Sugars 9.0g
Protein 15.0g	30%