I’m not the best food photographer, but I thoroughly enjoyed this baked rigatoni. I’m a sucker for baked ricotta.

Here’s how I make it. It’s really easy and always hits the spot on a cold night.

You’ll need

2 Ribs of Celery
1 Carrot
1 Small yellow onion
3 Cloves of garlic
2 tbsp tomato paste
Some red wine (I use Chianti, I don’t really measure it you only need a hearty splash the rest is for drinking)
1 Pound ground beef
2-3 links HOT Italian sausage (cases removed can also use bulk)
Red chili flake (as little or as much as you want)
1 24.5 oz bottle of tomato purée (I like Mutti or Cento tomato products)
2-3 egg yolks
1 mountain of low moisture mozzarella
As much Parmesan as you want
Whole milk ricotta cheese
1 bunch fresh parsley
1 box rigatoni

Part 1

– grate the carrot, finely chop celery, dice onion, chop the garlic
-add olive oil to a pan over medium heat and toss in the carrot, celery, onion, and garlic let it good for a few minutes
– in goes the tomato paste, cook for another 1-2 minutes.

Part 2

-add the meat and let it brown up
-add wine and let the alcohol cook off before adding your bottle of tomato purée.
-add your red pepper flakes and S&P to taste
-let it cook together for a good 20 mins or
-remove from heat and stir in the egg yolks.

Part 3

-cook rigatoni per box instructions, but pull it out a little earlier as we are going to bake it.
-combine your meat sauce and rigatoni in glass baking dish
– make some nice little pockets of ricotta cheese through, I like to make a little divot the dish and add a hearth scoop
-top with shredded mozzarella and parmesan
-drizzle the top with some good olive oil and hit with fresh ground black pepper
-into the oven it goes (350f) for 35-40ish minutes uncovered, I like the really well done cheesy scorched pasta bits.
-hit it with some fresh chopped parsley on top and let it rest 10-15 minutes before diving in.

Thanks for reading, I’ve never really shared a recipe like this before. Apologies if it’s not really well written but I tried to keep it concise. Anyway thanks again and I hope you enjoy.

by C_Topher02137190