How To make Baked Rigatoni

Ingredients
1
box
rigatoni pasta
 
 

SAUCE:

1/4
cup
olive oil
2
cloves
garlic, minced
1/2
large
onion, finely chopped
1/4
teaspoon
hot-pepper flakes, or cayenne
12
ounces
tomato paste, (one large can)
3
cups
water
14 1/2
ounces
plum tomatoes, (one can)
1
teaspoon
oregano, dried
1
teaspoon
basil, dried
1

salt, to taste
1
tablespoon
sugar
 
 

FILLING:

1
pound
ricotta cheese
1
tablespoon
parsley, dried or fresh chopped
2
large
eggs, lightly beaten
1

pepper, to taste
3/4
cup
mozzarella cheese, shredded
3/4
cup
parmesan cheese, grated

Directions:
To make the sauce:
Heat oven to 350 degrees 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 inch 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 the process, ending with parmesan cheese 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.