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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
1 small green pepper, chopped |
1 (28 ounce) can whole 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 mushrooms, drained |
3 cloves garlic, minced |
1 bay leaf |
2 teaspoons sugar |
1 teaspoon oregano |
2 teaspoons salt |
1 teaspoon pepper |
1/4 cup chopped fresh parsley |
1 lb rigatoni pasta, cooked and drained |
2 tablespoons butter or 2 tablespoons margarine |
2 eggs, beaten |
1 (15 ounce) carton ricotta cheese |
3/4 cup grated parmesan cheese |
Directions:
1. In a big skillet, heat oil over medium heat.
2. Cook onion and green pepper until tender.
3. Add next 12 ingredients.
4. Simmer, uncovered, for 30 minutes.
5. Remove bay leaf.
6. Toss rigatoni with butter.
7. Mix eggs, ricotta and Parmesan cheese.
8. Stir into the rigatoni mixture and transfer to a 13x9 inch casserole dish.
9. Top with tomato mixture.
10. Bake at 350 degrees for 30-40 minutes or until heated well.
11. Sprinkle with additional Parmesan cheese, if desired.
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