Reviews (1) Add Rating & Review 20 Ratings 5 star values: 4 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 4 Martha Stewart Member Rating: Unrated 11/15/2008 Notice that this is for 10 to 12 servings. Average recipe for 4 to 6 servings would be 1/3 to 1/2 of this.
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Gallery Simple Baked Rigatoni Credit: Sang An Recipe Summary Servings: 12
Ingredients Ingredient Checklist 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves large garlic, finely chopped 1 can (6 ounces) tomato paste 2 cans (28 ounces each) sunpeeled crushed tomatoes in puree 1 teaspoon dried oregano 1/4 teaspoon crushed red-pepper flakes Coarse salt and freshly ground pepper 1 pound rigatoni 1 1/2 pounds whole-milk ricotta cheese 1 pound fresh mozzarella cheese, cut into small cubes
Gallery Simple Baked Rigatoni Credit: Sang An
Recipe Summary Servings: 12
Gallery
Simple Baked Rigatoni Credit: Sang An
Simple Baked Rigatoni
Credit: Sang An
Simple Baked Rigatoni
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves large garlic, finely chopped 1 can (6 ounces) tomato paste 2 cans (28 ounces each) sunpeeled crushed tomatoes in puree 1 teaspoon dried oregano 1/4 teaspoon crushed red-pepper flakes Coarse salt and freshly ground pepper 1 pound rigatoni 1 1/2 pounds whole-milk ricotta cheese 1 pound fresh mozzarella cheese, cut into small cubes
Directions
Preheat oven to 350 degrees. Heat oil in a large saucepan over medium heat until hot. Add onion; cook, stirring occasionally, until translucent, about 4 minutes. Stir in garlic; cook 1 minute. Stir in tomato paste; cook 2 minutes. Stir in tomatoes, oregano, and red-pepper flakes. Season with salt and pepper. Reduce heat; simmer, stirring occasionally, until slightly reduced, about 15 minutes.
Bring a large pot of water to a boil; add 1 tablespoon salt. Add rigatoni; cook until just al dente. Drain; rinse under cold water. Stir together ricotta and half of mozzarella in a bowl. Season with salt and pepper. Spread 1 cup tomato sauce on bottom of a 9-by-13-inch baking dish. Add half of rigatoni; spread into an even layer. Top with 1 cup sauce and the ricotta mixture, spreading with a rubber spatula to cover. Top with remaining rigatoni and 1 1/2 cups sauce. Sprinkle remaining mozzarella on top to cover. Bake until sauce is bubbling and cheese has melted, 35 to 40 minutes.
Reviews (1)
Add Rating & Review 20 Ratings 5 star values: 4 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 4
Martha Stewart Member Rating: Unrated 11/15/2008 Notice that this is for 10 to 12 servings. Average recipe for 4 to 6 servings would be 1/3 to 1/2 of this.
Reviews (1)
Add Rating & Review 20 Ratings 5 star values: 4 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 4
Add Rating & Review
20 Ratings 5 star values: 4 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 4
20 Ratings 5 star values: 4 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 4
20 Ratings 5 star values: 4 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 4
5 star values: 4 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 4
Martha Stewart Member Rating: Unrated 11/15/2008 Notice that this is for 10 to 12 servings. Average recipe for 4 to 6 servings would be 1/3 to 1/2 of this.Martha Stewart Member
Rating: Unrated 11/15/2008
Notice that this is for 10 to 12 servings. Average recipe for 4 to 6 servings would be 1/3 to 1/2 of this.
Rating: Unrated
All Reviews for Simple Baked Rigatoni
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Simple Baked Rigatoni
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
