Baked Rigatoni

Good Sunday Morning to everyone!!!  Well, it finally snowed, but alas, nothing really stuck.  It snowed off and on all day yesterday, then quit and began again overnight.  Since it's cold today, it's not melting.  We have a little black ice, but the sun's coming out so it too will be gone.

Well, it's Sunday and that means cooking day.  I have leftover meatballs and gravy, so I've decided to make some baked rigatoni.  I just need ricotta and I'll be set.  It's really easy to make.  You take your leftover gravy, and if it's not enough add some canned tomato sauce or make a pomodoro sauce which I'll do since I really DO NOT have enough!  To do this, start as if you were beginning a pomodoro sauce, then add your leftovers.  Meanwhile, chop up your meatballs in a small dice and add to the gravy for flavor.

Pomodoro Sauce  (tomato):
1 garlic clove (diced or sliced)
1 small onion diced
1 28oz can San Marzano tomatoes
olive oil
salt and pepper to taste
chopped flat leave parsley, about a handful
chopped basil, about 1/2 handful - 1/2 dozen leaves

In a heavy saucepan, saute the onion and garlic until softened.  Add the tomatoes and other seasonings, cook on low to medium heat until the raw tomato taste is gone.  The result will be a brighter red sauce since there is no meat.  You can pour over any type of pasta or use as a base for other dishes.  Enjoy!!!

Now, for the Baked Rigatoni

1 lb Rigatoni or Penne - your choice
left over meatballs or sausage or pork, any combination of all of them, diced small
1 lb Ricotta seasoned with: 
       salt
       pepper
       dried parsley 1 tblsp
       dried basil       1 tsp
       1 egg
       1/2 cup Locatelli cheese (or pecorino romano) shredded or ground
    - combine all ingredients in a bowl and mix well, set aside
tomato sauce to make "soupy"
8 oz (or more if you like) shredded Mozzarella cheese
1/2 cup Locatelli cheese, shredded or ground

Cook your gravy as described above or on other posts or use leftovers.  Cook the Rigatoni until very al dente (hard, not soft, but too hard to eat as al dente on your plate).  Drain the pasta.  In a very large mixing bowl or large pot, mix the Rigatoni, Sauce, Ricotta and Mozzarella together well.  The mixture should be "soupy".  If its not, add more sauce.  Transfer into a large baking pan such as Pyrex (13 x 9 works or larger).  IT WOULD BE BEST TO SPRAY THE BAKING PAN WITH NON-STICK SPRAY FIRST OR COAT WITH OLIVE OIL.   Bake at 350 degrees until it's bubbly and the top has "crunchies".

Do not worry if you've put too much gravy, believe me, you want this mixture "wet" not "dry" tasting.  Save some of the gravy to put on top if it indeed comes out "dry".  I like to top my portion with crushed red pepper and more Locatelli.  


Enjoy!!!!!!!!!