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Baked Rigatoni

Baked RigatoniI love this recipe….but what’s not to love? If you are going to a bbq and need a dish to take, take my baked rigatoni. Sounds crazy? Trust me it will be the hit of the party and probably be the first dish to go. You will be bombarded with requests for the recipe. You can make this and serve it immediately or make it ahead. I am all about taking the stress out of the kitchen and this recipe does just that. I am making this meatless because I am bringing it to a BBQ that will have it’s share of meat dishes.

 

You’ll need:

  • 1 lb rigatoni
  • 1 lb mozzarella cut into small cubes or shred it, your choice.
  • 3/4 cup grated pecorino romano cheese
  • 2 28 oz cans of whole Italian plum tomatoes pulsed in a blender sill chopped
  • 1 lb of ricotta cheese
  • 1 tsp salt
  • 1/2 cup chopped onion
  • 2 garlic cloves sliced
  • 2 tbs olive oil
  • 2 tbs butter

 

Directions:

  1. In a large pot add the olive oil, garlic, onion, salt and put the heat on medium
  2. Once the onion is translucent add the crushed tomatoes
  3. Allow this to come to a boil and then lower the heat to allow it to cook for 15 minutes on a low boil
  4. Stir several times
  5. Remove from the heat, stir in the butter and let this cool for 15 minutes
  6. Reserve 1/4 cup of the mozzarella and Romano cheese, Reserve 1-cup of the sauce
  7. Now add the ricotta cheese, 1/2 cup of the Romano cheese and 3/4 lb of the cubed/shredded mozzarella cheese
  8. And stir this all together
  9. Cook your rigatoni 2-min short of the recommended al dente time
  10. Strain and add it to the pot of sauce and fold it into the sauce
  11. Spread 1/2 cup of the reserved sauce in the bottom of a 9″ x 13″ baking pan
  12. Put the pasta into the baking dish. I pour it from the pot but it can be spooned in as well
  13. Top with remaining sauce, Romano and mozzarella
  14. Into a pre-heated 400 degree oven for 30 minutes
  15. You’ll see the sides bubbling then remove it
  16. Let it rest for 10 minutes before you serve it

 

If you are taking it to a bbq or party I would cook it 15 minutes and then another 30 when you get to the party. I use a lot of sauce because I just love it that way. If you want to use less sauce just reserve more before adding the ricotta.

 

Daniel Mancini

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