You can bet the pasta was homemade when my aunt made this dish. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. What I remember most from those afternoons at my aunt's is the aroma of this sauce cooking. She'd have it simmering for 8 to 10 hours. I was worth the wait! —Esther Perea, Van Nuys, California
- 1 medium onion, chopped
- 1 small green pepper, diced
- 2 tablespoons canola oil
- 1 can (28 ounces) diced tomatoes, drained
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 3/4 cup water
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/4 cup minced fresh parsley
- 3 garlic cloves, minced
- 1 bay leaf
- 2 teaspoons sugar
- 1-1/2 teaspoons salt
- 1 teaspoon oregano
- 1/4 teaspoon pepper
- 1 package (16 ounces) rigatoni
- 2 tablespoons butter
- 2 eggs, lightly beaten
- 1 carton (15 ounces) ricotta cheese
- 1/2 cup grated Parmesan cheese
- Additional Parmesan cheese
- In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf.
- Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture.
- Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese. Yield: 8-10 servings.
Originally published as Baked Rigatoni in Reminisce September/October 1991, p33
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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