*  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.
 
                   - - - - - - - - - - - - - - - - - -