Baked Rigatoni
A long slow simmer makes this cheesy rich crowd pleaser a certain hit when company is coming.
Yield
8 servingsPrep
15 minCook
2 hrsReady
2¼ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
rigatoni pasta
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
rigatoni pasta
1 pound |
|
| 59 | ml |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 0.5 | large |
onions
finely chopped |
|
| 1.3 | ml |
red pepper flakes
or cayenne |
|
| 346.8 | ml/g |
tomato paste
(one large can) |
|
| 7.1E+2 | ml |
water
|
|
| 419.1 | ml/g |
italian plum (roma) tomatoes
(one can) |
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
basil
dried |
*
|
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
sugar
|
|
| 453.6 | g |
ricotta cheese
|
|
| 15 | ml |
parsley leaves
dried or fresh chopped |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | x |
black pepper
to taste |
*
|
| 231.2 | ml/g |
mozzarella cheese
shredded, about 1 cup |
|
| 177 | ml |
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.
