Baked Rigatoni



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:

1. 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:

1. 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 6



Baked Rigatoni