| Ingredients | |||
| 1 | box | rigatoni pasta | |
| —SAUCE— | |||
| 1/4 | cup | olive oil | |
| 2 | cloves | garlic, minced | |
| 1/2 | large | onion, finely chopped | |
| 1/4 | teaspoon | hot-pepper flakes, or cayenne | |
| 12 | ounces | tomato paste, (one large can) | |
| 3 | cups | water | |
| 14 1/2 | ounces | plum tomatoes, (one can) | |
| 1 | teaspoon | oregano, dried | |
| 1 | teaspoon | basil, dried | |
| 1 | salt, to taste | ||
| 1 | tablespoon | sugar | |
| —FILLING— | |||
| 1 | pound | ricotta cheese | |
| 1 | tablespoon | parsley, dried or fresh chopped | |
| 2 | large | eggs, lightly beaten | |
| 1 | pepper, to taste | ||
| 3/4 | cup | mozzarella cheese, shredded | |
| 3/4 | cup | parmesan cheese, grated | |
| Directions: | |||
| To make the sauce:
Heat oven to 350 degrees F. In a pot, heat oil and saute garlic, onions and hot-pepper flakes until golden. Stir in tomato paste. Add all the remaining ingredients. 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. To assemble the casserole: Cook rigatoni according to package directions, but reduce cooking time by two minutes. 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. 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. |
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