Baked Rigatoni

I love this recipe….what’s not to love?  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.

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. Allow this to come to a boil and then lower the heat to allow it to cook for 15 minutes on a low boil. Stir several times.
3. Remove from the heat, stir in the butter and let this cool for 15 minutes.
   1. Reserve 1/4 cup of the mozzarella and Romano cheese
   2. Reserve 1-1/2 cups of the sauce
4. Now add the ricotta cheese, 1/2 cup of the Romano cheese and 3/4 lb of the cubed/shredded mozzarella cheese. And stir this all together.
5. Boil your rigatoni half of the recommended time.
6. Strain and add it to the pot of sauce and fold it into the sauce.
7. Spread 1/2 cup of the reserved sauce in the bottom of a 9″ x 13″ baking pan.
8. Put the pasta into the baking dish.
9. Top with remaining sauce, Romano and mozzarella.
10. Into a pre heated 350 degree oven for 30-45 minutes! You’ll see the sides bubbling then remove it.

Daniel Mancini

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