Shelly's Recipe

BAKED RIGATONI

Category: Pasta - Baked

Sauce
1/4 cup olive oil
2 cloves garlic, minced
1/2 large onion, finely chopped
1/4 tsp hot pepper flakes
1 (12 oz) can tomato paste
3 cups water
1 (14 1/2 oz) can plum tomatoes
1 tsp dried oregano and basil
1 tsp salt, or to taste
1 tbsp salt

Filling
1 lb ricotta cheese
1 tbsp parsley
2 eggs, lightly beaten
pepper, to taste
3/4 cup shredded mozzarella cheese and grated parmesan cheese

1 lb box rigatoni, cooked almost al dente
Additional mozzarella cheese and parmesan cheese

Heat oven to 350. Sauce: In a pot, sauté garlic, onions and hot pepper flakes in the olive oil until golden. Stir in tomato paste. Rinse can with the water and add to pot. Simmer 30 minutes. Add all remaining ingredients. Simmer for at least 1 1/2 - 2 hours. Combine filling ingredients.

Spread sauce over the bottom of a 13x9 inch baking dish. Layer with sauce, pasta, sauce, filling mixture smoothed over sauce. Shredded cheese, pasta and parmesan cheese, sauce and ending with mozzarella cheese. Bake 30-35 minutes or until it bubbles around the edges. Ricotta may rise to the top. Allow to stand 10-15 minutes before serving. Serves 6-8.