Monday, November 21, 2005
Baked Rigatoni with Three Cheeses
Sunday dinner means pasta, chicken, vegetables, fruit, nuts, dessert.
This past Sunday, I made a dish with rigatoni, fresh ricotta, parmesean, and mozzarella cheeses.
For the secondo, I made Papa's Chicken, since it is a great favorite and I'm always asked to make this easy delicious chicken dish.
I served spinach sauted with red peppers and pine nuts, flavored with garlic, olive oil and a dash of balsamic vinegar.
For dessert, I baked a pecan pie.
Here's the recipe for the rigatoni dish:
1 lb. rigatoni (I use Barilla brand)
4 cups your own tomato sauce
1 lb. ricotta cheese, seasoned with salt and pepper)
1/2 cup of grated parmesean cheese
1 large ball of fresh mozzarella cheese
minced assortment of herbs (parsley, thyme)
Cook the pasta according to the directions on the box. Drain. Do not rinse. Take an ovenproof casserole dish and spread your tomato sauce at the bottom. Place half the rigatoni on top, spread chunks of seasoned ricotta cheese and sprinkle half of parmesean cheese. Spoon more sauce over the first layer. Place the second half of the pasta on the first layer, repeat with the rest of the ricotta and parmesean. Spoon more sauce over the last layer, then cut the mozzarella ball into slices and place over the top layer. Cover with aluminum foil and bake for 20 to 25 minutes in a 350 degree oven.
Remove and let cool a bit. Sprinkle top with more cheese and minced herbs. Serve immediately and pass more tomato sauce.
Buon appetitio!
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I have a baked rigatoni with meatballs recipe that my mom used to make. I should post it and make it one of these days. because it's so fantastic. This is making my stomach growl! We're having basa tonight and I so want pasta instead.
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