Baked Rigatoni Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
FOR THE SAUCE
1/4 cup: Olive oil,
2: Garlic cloves, minced
1/2 large: Onion, finely chopped
1/4 tsp: Hot-pepper flakes,
1 can: Tomato paste, 12 oz
3 cup: Water,
1 can: Plum tomatoes, 14 1/2 oz
1 tsp: Dried oregano,
1 tsp: Dried basil,
1 tsp: Salt, or to taste
1 tbsp: Sugar,
FOR THE FILLING
1 lbs: Ricotta cheese,
1 tbsp: Parsley,
2: Eggs, lightly beaten
Pepper to taste,
3/4 cup: Shredded mozzarella cheese,
3/4 cup: Grated Parmesan cheese,
Directions:
To make the sauce: Heat oven to 350F. 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.
Source from luhu.jp
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.
Source from luhu.jp