Baked rigatoni
To make the sauce
Heat oven to 350
In a pot heat oil, sauce garlic, onions, red pepper flakes until golden
Stir in tomato paste, rinse can with 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 a little longer
To make the filling
Combine ricotta, pepper, parsley, and eggs n medium bowl, mix thoroughly
Reserve cheeses
To assemble the casserole
Cook rigatoni according to package directions but reduce cooking time by 2 minutes, do not over cook
Spread sauce over bottom of 9 x 13 x 2 baking dish
Top with layer of pasta
Top with a little more sauce then several spoonfuls of ricotta mixture
Smooth 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 the Parmesan cheese this time
Then repeat with ending with mozzarella, etc.
finish with a layer of pasta
Bake for 30 to 35 minutes or for about 15 minutes after t begins to bubble around. the edges
Ricotta will rise to top, it should be slightly set
Allow to stand 10-15 minutes before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 343 | ||
Calories from Fat: 107 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 75.4mg | 23 % | |
Sodium 1162.7mg | 40 % | |
Potassium 288.7mg | 8 % | |
Total Carbohydrate 38.5g | 11 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 37.9g | ||
Protein 20.3g | 29 % | |
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: 343
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