Baked Rigatoni

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Title: Baked Rigatoni
Yield: 8 Servings
Categories: Pasta, Main Dishes, Italian


-------------------------------FOR THE SAUCE-------------------------------
1/4 c Olive oil
2 Garlic cloves,minced
1/2 lg Onion,finely chopped
1/4 ts Hot-pepper flakes
1 cn Tomato paste (12 oz)
3 c Water
1 cn Plum tomatoes (14 1/2 oz)
1 ts Dried oregano
1 ts Dried basil
1 ts Salt,or to taste
1 tb Sugar

------------------------------FOR THE FILLING------------------------------
1 lb Ricotta cheese
1 tb Parsley
2 Eggs,lightly beaten
Pepper to taste
3/4 c Shredded mozzarella cheese
3/4 c Grated Parmesan cheese

To make the sauce: Heat oven to 350'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" 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

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, courtest Mike Orchekowski.