Ingredients
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[title] => pasta, rigatoni, dry, pkg
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[title] => tomato paste, cnd
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[quantity] => 12.00
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[quantity] => 14.50
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[2] => Array
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[title] => cheese, ricotta con latte
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[80920bd4-25e2-b6d4-511a-e1f5871a1b01] => Array
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[title] => eggs, whole
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[title] => pepper, white
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[707bdadd-492c-0864-15f2-12a462457ae6] => Array
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[title] => cheese substitute, mozzarella
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[title] => cheese, parmesan, grated
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Sauce
-
1 box rigatoni pasta
-
1/4 cup olive oil
-
2 cloves garlic minced
-
1/2 onion finely chopped
-
1/4 tsp hot-pepper flakes
-
12 ounce-weight tomato paste (one large can)
-
3 cup water, tap
-
14 1/2 ounce-weight plum tomatoes ( one can)
-
1 tsp oregano dried
-
1 tsp basil dried
-
1 tsp salt to taste
-
1 tbsp sugar
Filling
-
1 pound ricotta cheese
-
1 tbsp parsley dried or fresh chopped
-
2 eggs lightly beaten
-
1 tsp pepper to taste
-
3/4 cup mozzarella cheese shredded
-
3/4 cup cheese, parmesan, grated
Recipe Method
To make the sauce:
1. Heat oven to 350 degrees F. In a pot, heat oil and
saute garlic, onions and hot-pepper flakes until golden.
2. 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.
3. If you have more time, let it
simmer even a little longer.
To make the filling:
1. Combine ricotta, pepper, parsley and eggs in medium bowl. Mix thoroughly.
Reserve cheeses.
2. To assemble the casserole: Cook rigatoni according to package directions, but reduce cooking time by two minutes. Do not overcook.
3. 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.
4. 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.
5. 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.
6. Ricotta will rise to top; it should be slightly set. Allow to stand 10-15 minutes before serving.
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