Baked Rigatoni
| Category | Main dish
|
| Classification | Italian |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Taste of Country #5 |
| Comment | very tasty |
Ingredients
- 2 tablespoons oil
- 1 chopped medium onion
- 1 diced small green pepper
- 1 28 ounce can whole canned tomatoes, cut up
- 1 8 ounce can tomato sauce
- 1 6 ounce can tomato paste
- 3/4 cup water
- 1 4 1/2 ounce jar sliced canned mushrooms
- 3 cloves minced garlic
- 1 bay leaf
- 2 teaspoons sugar
- 1 teaspoon oregano
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh parsley
- 1 pound rigatoni
- 2 tablespoons butter
- 2 beaten eggs
- 1 15 ounce carton cottage or ricotta cheese
- 1/2 cup grated parmesan cheese
- additional parmesan
Directions
In a large skillet, heat oil over medium high heat. Cook onion and green pepper until tender, Add tomatoes, sauce, paste, water, mushrooms, herbs and seasonings. Simmer, uncovered, for 30 minutes. Remove bay leaf. Cook rigatoni according to package directions; drain and toss with butter. Mix eggs. ricotta and parmesan cheese, Stir into rigatoni mixture and spoon into 13 x 9 x 2 " baking dish . Top with tomato mixture; bake at 350 degree for 30 -40 minutes or until heated through, Sprinkle with additional parmesan cheese.
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