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Рецепт Baked Rigaboney With John
by Global Cookbook

Baked Rigaboney With John
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  Порций: 10

Ингредиенты

  • 3 Tbsp. extra virgin olive oil
  • 2 lrg garlic cloves finely minced
  • 1 sm onion finely minced
  • 1 can tomato paste - (6 ounce)
  • 2 can crushed tomatoes in puree - (28 ounce ea)
  • 1 tsp sugar
  • 1 Tbsp. coarse salt more to taste
  • 1 tsp freshly-grnd black pepper more to taste
  • 1 lb rigatoni
  • 2 lb sweet Italian sausage casings removed
  • 1 1/2 lb whole-lowfat milk ricotta cheese
  • 1 lb mozzarella cheese shredded

Инструкции

  1. Preheat oven to 350 degrees. In a large saucepan, heat 2 Tbsp. oil over medium heat. Add in garlic and onion, and cook till onion is translucent/soft, about 4 min. Add in tomato paste, and cook, stirring, 2 min. Stir in tomatoes and sugar. Season with 1 Tbsp. salt and 1 tsp. pepper. Cook till slightly reduced, stirring occasionally, about 15 min.
  2. Bring a large pot of water to a boil; add in salt. Add in rigatoni, and cook, stirring occasionally, 9 min. Drain in a colander, and rinse under cold water till cold. Set aside.
  3. In a medium nonstick skillet, heat remaining 1 Tbsp. extra virgin olive oil over medium heat. Add in sausage, and cook, stirring frequently with a wooden spoon to break up any large pcs, till browned and cooked through, about 8 min. Drain, and set aside.
  4. In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a healthy pinch of salt and a healthy pinch of pepper.
  5. To assemble, spread 1 c. of the sauce in the bottom of a 9- by 13-inch baking dish. Add in half of the rigatoni in an even layer. Spread with 1/2 c. sauce, ricotta mix, sausage, and 1 c. more sauce. Top with remaining rigatoni, and 1 1/2 c. sauce. Any remaining sauce may be reheated and served on the side or possibly reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake till bubbly, 35 to 40 min. Serve warm. Can be made the day before and reheated.
  6. This recipe yields 8 to 10 servings.