Baked Rigaboney
"From Martha Stewart. I did modify a bit. Nice pasta dish. I also halved nicely."
photo by happynana
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 2 tablespoons olive oil
- 2 large garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1 (6 ounce) can tomato paste
- 2 (28 ounce) cans crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1⁄4 teaspoon red pepper flakes (optional)
- course salt & freshly ground black pepper
- 1 lb rigatoni pasta (I used penne) or 1 lb penne (I used penne)
- 2 lbs sweet Italian sausage, casings removed
- 1 1⁄2 lbs whole milk ricotta cheese
- 1 lb mozzarella cheese, shredded
directions
- Preheat oven to 350 degrees.
- In large saucepan, heat oil over medium heat.
- Add garlic and onion, and cook until onion is translucent, about 4 minutes.
- Add tomato paste, and cook, stirring, 2 minutes.
- Stir in tomatoes, sugar, oregano, and pepper flakes, if using. Salt and pepper.
- Cook until slightly reduced, stirring occasionally, about 15 minutes.
- Meanwhile bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally about 9 to 10 minutes or according to package directions. Drain in a colander and rinse under cool water until cool, set aside.
- In medium nonstick skillet, brown sausage and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain grease and set aside.
- In a medium bowl, combine ricotta with half of the mozzarella cheese. Stir to combine. Season with a pinch of pepper and salt.
-
To assemble:
- Spread 1 cup of sauce in the bottom of a 9 x 13 baking dish.
- Add half of the pasta in an even layer.
- Spread with 1/2 cup of the sauce.
- Spread with ricotta mixture. I found it easier to drop by tablespoons, evenly distributed, and let set for a minute and then it was easier to spread.
- Add sausage.
- Spread 1 cup more sauce over top.
- Top with remaining rigatoni and 1 1/2 cups sauce. Any remaining sauce may be served on the side (I did not have any remaining sauce).
- Sprinkle with remaining mozzarella over top.
- Place baking dish on a baking sheet and transfer to oven. Bake until bubbly 35 to 40 minutes.
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Reviews
-
Aussie Swap 30: Happynana - this was such a wonderful and hearty meal. I doubled the recipe and divided it amongst 3 pans - 2 went in the freezer!! YUM
RECIPE SUBMITTED BY
I am a real estate agent along with my husband, Mike. I enjoy meeting people and helping them sell or find a home. I have been happily married for 27 years. We have 1 daugther and 3 grandsons. My favorite recipes are from Paula Deen. I love to cook and eat -- that is why I workout 5 to 6 times a week. I enjoy Bible study, cooking, working out at the gym and reading. My husband and I love spending time with our grandsons who live about 45 miles from us. We are quick to give Our Heavenly Father credit for all the wonderful blessings in our life.
My pet peeves are greed and people who are always late. I love this site and it is so much fun. I have met many nice chefs while participating in the contests. I think it is unfair when chefs change an original recipe and then give a low rating.
The way I will rate recipes:
5***** Delicious Recipes that we enjoyed and will want to have again and again.
4****Recipes that I would make again but make some changes.
3***Recipes that I would probably not try again without some major changes.
I will not give a 1 or 2 rating as I know that the chefs that took time to enter the recipe felt it was deserving to share. I just have different tastes than them.
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