s RIGATONI WITH RICOTTA ****
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s RIGATONI WITH RICOTTA ****
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Ingredients
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Instructions *** 5-1-2012 very good but sort of a pain to make (lots of pans) *** Enjoy Rach's version of one of her mom's favorite recipes. A no-fail dinner is guaranteed with this pasta bake of a mixture of ricotta, parm and peas tossed with rigatoni and tomato sauce. by Rachael Ray | on 04/23/12 Ingredients 2 tablespoons extra virgin olive oil (EVOO) 2 cloves garlic, finely chopped 1 can San Marzano tomatoes (32 ounces) 1 small onion, peeled and halved A few leaves of basil, torn 1 fresh bay leaf Salt and pepper 2 tablespoons butter 1 1/2 cups fresh sheep or cow’s milk ricotta cheese 3 tablespoons fresh thyme, finely chopped 1/4 cup flat-leaf parsley, finely chopped 1/4 cup mint, finely chopped 2 teaspoons lemon zest 1 ball fresh mozzarella cheese, shredded or cut into fine dice, divided 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, divided 1/2 cup shelled spring peas, par-boiled 3-4 minutes, optional Serves 6 Preparation Pre-heat oven to 425°F. In a small saucepot, heat EVOO over medium to medium-high heat. Add butter and melt. When it starts to foam, add garlic, stir a minute and add tomatoes, mashing them up. Add onion, basil and bay. Season with salt and pepper; simmer 30 minutes over low heat. Remove onion. Add butter to sauce to finish. Bring a pot of water to a boil for the pasta. Combine ricotta with salt, pepper, thyme, parsley, mint, lemon zest, half the mozzarella and half of the Parm. Salt pasta water. Boil rigatoni about 7-8 minutes, under-cooking it a minute or so from al dente. Reserve about 1 cup of starchy cooking liquid. Drain pasta and return to hot pot, stir in ricotta mixture, peas and adding starchy cooking water to combine as needed. Transfer to a baking dish. Pour red sauce evenly over top of pasta in baking dish, top with remaining mozzarella and Parm cheese. Bake until bubbly and the cheese is browned, 15-18 minutes--be careful not to dry the pasta out. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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