Baked Rigatoni
FOR THE SAUCE
1/4 cup Olive oil
2 Garlic cloves, minced
1/2 large onion, finely chopped
1/4 teaspoon of hot-pepper flakes
one 12 ounce can of tomato paste
3 cups of water
one 14 1/2 ounce can of Plum tomatoes
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 teaspoon of salt, or to taste
1 tablespoon of sugar
FOR THE FILLING
1 pound of Ricotta cheese
1 tablespoon of parsley
2 Eggs, lightly beaten
Pepper to taste
3/4 cup of shredded mozzarella cheese
3/4 cup of grated Parmesan cheese
To make the sauce: Heat oven to 350ºF. 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" 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.
From Tuscon area newspapers, 1994, 3rd quarter, courtesy Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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