Try this Baked Rigatoni recipe, or contribute your own.
Suggest a better descriptionTo make the sauce: Heat oven to 350F. 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 158 | ||
Calories from Fat: 82 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 28.1mg | 9 % | |
Sodium 207.9mg | 7 % | |
Potassium 96.8mg | 3 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 8.1g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
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