Baked Rigatoni

Ingredients

Amount		Ingredient	Preparation
1	box	pasta, rigatoni
1/4	cup	olive oil
2	cloves	garlic	minced
1/2	large	onion	finely chopped
1/4	teaspoon	red pepper flakes	or cayenne
12	ounces	tomato paste	(one large can)
3	cups	water
14 1/2	ounces	italian plum (roma) tomatoes	(one can)
1	teaspoon	oregano	dried
1	teaspoon	basil	dried
1	x	salt	to taste
1	tablespoon	sugar
1	pound	ricotta cheese
1	tablespoon	parsley leaves	dried or fresh chopped
2	large	eggs	lightly beaten
1	x	black pepper	to taste
3/4	cup	mozzarella cheese	shredded
3/4	cup	parmesan, parmigiano-reggiano cheese, grated	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.