Baked Rigatoni
This recipe takes some time and effort, but the results are terrific.
Ingredients
- 2 green bell peppers
- 3 c. Favorite Tomato Sauce (p. 46), or other tomato-based pasta sauce
- 12 oz. dried rigatoni
- 2 tbsp. olive oil
- 1/4 c. chopped fresh parsley or basil 8 oz. shredded Fontina cheese
- 8 oz. hredded Fontina cheese
- 1/2 c. grated Parmesan cheese
- 1/4 tsp. dried oregano
- 1/4 tsp. coarse sea salt
Instructions
- Prepare Ingredients
» These first three steps, cooking the peppers, sauce, and rigatoni, can all overlap.» Turn on broiler. Put peppers on a large piece of aluminum foil, and place under broiler, about 6 inches from heat. Watch them closely to prevent burning.» Using a kitchen timer, check the peppers every 4 minutes, and turn over each time. Keep cooking and turning until skin is brown or a little black all over (about 16-20 minutes).» When all sides are brown/black, remove from oven and wrap in foil. Let sit for 5 minutes.» Pull out stem section. Cut open peppers, and scrape out seeds. Turn over and scrape off most of the skin. Discard stem, seeds, and skin. Dice peppers.» While the peppers are cooking, make the tomato sauce according to directions on page 46.» While sauce is simmering, cook the rigatoni in boiling, salted water until al dente.» Run rigatoni under cold water to stop the cooking, then drain.(Continued on next page) - Assemble and Bake» Preheat oven to 450 degrees.» Add peppers, olive oil, and parsley or basil to sauce. Stir well.» Mix rigatoni and sauce, and blend well.» Place pasta in a large, shallow baking dish, or individual baking dishes. Ideally, the pasta should be only 1 to 2 noodles deep.» Spread the Fontina cheese over the pasta.» Sprinkle Parmesan over the pasta, then sprinkle on the oregano.» Sprinkle top lightly with coarse sea salt.» Bake 20 to 30 minutes, until cheese is golden brown and bubbly.» Let cool 15 minutes before eating.
