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Baked Rigatoni

You can bet the pasta was homemade when my aunt made this rigatoni recipe. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. —Esther Perea, Van Nuys, California
  • Total Time
    Prep: 35 min. Bake: 30 min.
  • Makes
    10 servings

Ingredients

  • 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 large eggs, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Additional Parmesan cheese

Directions

  • 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.
Nutrition Facts
1 cup: 356 calories, 12g fat (6g saturated fat), 69mg cholesterol, 835mg sodium, 47g carbohydrate (11g sugars, 4g fiber), 16g protein.

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