FOR THE SAUCE
1/4 cup Olive oil
2 Garlic cloves,minced
1/2 large Onion,finely chopped
1/4 tsp Hot-pepper flakes
1 can Tomato paste (12 oz)
3 cup Water
1 can Plum tomatoes (14 1/2 oz)
1 tsp Dried oregano
1 tsp Dried basil
1 tsp Salt,or to taste
1 tbsp Sugar
FOR THE FILLING
1 lb Ricotta cheese
1 tbsp Parsley
2 Eggs,lightly beaten
Pepper to taste
3/4 cup Shredded mozzarella cheese
3/4 cup Grated Parmesan cheese
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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 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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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