Recipe| 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. 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 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 30-35 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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