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 |
Advertisement