Don't miss another issue…      Subscribe

Baked Rigatoni

 
Baked Rigatoni
910

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

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

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

Reviews

+5

almost 8 years

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!

+6

almost 11 years

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.

+5

almost 13 years

I made this recipe a week ago for a dinner party. I am still getting compliments!
Thanx

Add review

 

 

Comments

Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 39153% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed