Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cooking oil
1 medium onion -- chopped
1 small green pepper -- diced
1 can) -- (28-ounce) whole tomatoes, cut-up
1 can tomato paste -- (8-ounce)
1 can tomato paste -- (6-ounce)
3/4 cup water
4 1/2 ounce sliced mushrooms, udrained
3 clove garlic -- minced
1 bay leaf
2 teaspoons sugar
1 teaspoon oregano
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 pound rigatoni
2 tablespoons butter or margarine
2 eggs -- beaten
15 ounce ricotta cheese
1/2 cup grated parmesan cheese
additional parmesan cheese |
Preparation:
In a large skillet, heat oil over medium-high. Cook onion and green pepper until tender. Add tomatoes, sauce, paste, water, mushrooms, herbs and seasonings. Simmer, uncovered, for 30 minutes. Remove bay leaf. Cook rigatoni according to package directions; drain and toss with butter. Mix eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture and spoon into a 13-in. x 9-in. x 2-in. baking dish. Top with tomato mixture; bake at 350 degrees for 30 to 40 minutes or until heated through. Sprinkle with additional Parmesan cheese. |
