Baked Rigatoni
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 8
 

Ingredients:

-----for the sauce-----
1/4 cup olive oil
2 cloves garlic -- minced
1/2 large onion -- finely chopped
1/4 teaspoon hot-pepper flakes
1 can tomato paste -- (12 oz)
3 cups water
1 can plum tomatoes -- (14 1/2 oz)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt -- or to taste
1 tablespoon sugar
-----for the filling-----
1 pound ricotta cheese
1 tablespoon parsley
2 large eggs -- lightly beaten
1 teaspoon pepper to taste
3/4 cup shredded mozzarella cheese
3/4 cup grated parmesan cheese
 

Preparation:

To make the sauce: Heat oven to 350F. In a pot, heat oil and sauté‚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" 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 process, ending with Parmesan 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.