Ingredients
- 2 garlic (cloves)
- 2 eggs
- 1 box rigatoni pasta
- 1/2 onion
- 3 cups water
- 12 ounces tomato paste
- 14 1/2 ounces tomatoes (plum)
- 1 pound ricotta cheese
- 3/4 cup mozzarella cheese
- 3/4 cup parmesan cheese
- 1/4 cup olive oil
- 1 tablespoon sugar
- 1 teaspoon oregano
- 1 tablespoon parsley
- 1/4 teaspoon pepper flakes (hot)
- 1 teaspoon basil
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.
