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4.11.06 ( 2:38 PM ) Beth I finally finished pan #1 of the baked rigatoni. (No, pan #2 is not going bad -- it was divvied into single servings and frozen.) In honor of the occasion, I'm posing the picture and the recipe:  Baked Rigatoni Ingredients: 1.5 pounds rigatoni 1 tablespoon olive oil 1 large onion, chopped 2 pounds mixed hot and mild Italian sausages, casings removed 2 30-oz. cans Italian crushed tomatoes in puree 2 cups water 2 tablespoons basil 1 teaspoon oregano 1 teaspoon parsley 1 pound mozzarella cheese, shredded 1.5 cups grated Parmesan cheese (about 6 oz.) Directions: 1. In a nonreactive large saucepan, heat oil over medium heat. Add onion and cook 3 to 4 minutes, or until soft. Add sausage and cook, breaking up lumps of meat, 6 to 8 minutes, or until lightly browned. Pour off excess fat. 2. Add tomatoes with puree, water, basil, oregano, and parsley to pan. Bring to a boil over medium heat. Reduce heat to low and cook partially covered 25 minutes. Uncover, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. 3. In a large pot of boiling salted water, cook rigatoni until tender but still firm, 10 to 12 minutes; drain. Rinse under cool water; drain well. 4. Preheat oven to 350 degrees. In a large bowl, toss pasta with two thirds of the sauce. Stir in mozzarella cheese and 1 cup of Parmesan. Pour pasta into a 13x9-inch baking dish. Cover with remaining sauce and Parmesan cheese. Cover with foil and bake 25 minutes. Uncover and bake about 10 minutes longer, or until bubbly and lightly browned on top. # |
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