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Baked rigatoni

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Ingredients/Components

sugar - 2 tsp
butter or margarine - 2 Tbsp
salt
water - 3/4 c
eggs, beaten - 2 item
cooking oil - 2 Tbsp
pepper - 1/4 tsp
grated Parmesan cheese - 1/2 c
chopped fresh parsley - 1/4 c
bay leaf - 1 item
can tomato sauce - 1 oz
oregano - 1 tsp
can tomato paste - 1 oz
garlic cloves, minced - 3 item
small green pepper, diced - 1 item
medium onion, chopped - 1 item
can whole tomatoes, cut up - 1 oz
jar sliced mushrooms, drained - 1 1/2
rigatoni - 1 lb
carton Ricotta cheese - 1 item
additional Parmesan cheese - 1 item

How to make baked rigatoni:

In a large skillet, heat oil over medium-high. Cook onions and green pepper until tender. Add tomatoes, sauce, paste, water, mushrooms, herbs and rigatoni according to package directions; drain and toss with butter. Mix eggs, Ricotta and Parmesan cheese. Stir into rigatoni mixture and spoon into a 13 x 9 x 2-inch baking dish. Top with tomato mixture; bake at 350° for 30 to 40 minutes or until heated through. Sprinkle with additional Parmesan cheese. Yields 8 to 10 servings.

Recipe categories: Main dish, Casseroles, One Dish meal.

Rating:

3.4

Average rating: 3.4, total votes: 5

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