*  Exported from  MasterCook  *
 
                               BAKED RIGATONI
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pasta                            Main dish
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE SAUCE-----
      1/4   c            Olive oil
    2                    Garlic cloves,minced
      1/2   lg           Onion,finely chopped
      1/4   t            Hot-pepper flakes
    1       cn           Tomato paste (12 oz)
    3       c            Water
    1       cn           Plum tomatoes (14 1/2 oz)
    1       t            Dried oregano
    1       t            Dried basil
    1       t            Salt,or to taste
    1       T            Sugar
                         -----FOR THE FILLING-----
    1       lb           Ricotta cheese
    1       T            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
   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.
  
 
 
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