Baked Rigatoni Three Cheeses (Print Version)

# Ingredients:

→ Pasta

01 - 280 grams dried rigatoni

→ Sauce

02 - 60 millilitres extra virgin olive oil
03 - 1 medium sweet onion, finely diced
04 - 3 cloves garlic, finely chopped
05 - 800 grams peeled tomatoes, crushed
06 - 1.5 teaspoons kosher salt, or to taste
07 - 0.5 teaspoon ground black pepper
08 - 1 teaspoon granulated garlic
09 - 1 teaspoon sugar (optional)
10 - 1 handful fresh basil leaves, torn

→ Ricotta Mixture

11 - 225 grams whole milk ricotta cheese
12 - 30 millilitres milk
13 - 1 large egg
14 - 25 grams grated Parmesan or Romano cheese
15 - Kosher salt, to taste
16 - 0.25 teaspoon ground black pepper

→ Assembly

17 - 225 grams shredded mozzarella cheese
18 - 45 grams additional grated Parmesan or Romano cheese, for layering and topping

# Instructions:

01 - Heat olive oil in a large skillet over medium heat. Sauté diced onions for 10 minutes until soft. Add chopped garlic and cook for 1 to 2 minutes, avoiding browning. Stir in kosher salt, granulated garlic, sugar, and black pepper. Gradually add crushed tomatoes. Simmer for 10 minutes, stirring occasionally. Add torn basil leaves; stir and cook an additional 10 minutes. Adjust seasoning to taste.
02 - Bring a large pot of salted water to a boil. Cook rigatoni for half the time indicated on the package. Drain well and return to the pot. Toss pasta with approximately 240 millilitres of sauce to coat.
03 - In a bowl, combine ricotta cheese, milk, egg, and 25 grams grated Parmesan or Romano. Season lightly with kosher salt and pepper. Mix until smooth.
04 - Preheat oven to 175°C. Spread a layer of sauce on the base of a deep 23x33 cm baking dish. Add half of the rigatoni. Cover with half the remaining sauce. Distribute half the ricotta mixture in spoonfuls over the pasta. Sprinkle with half the mozzarella and half the reserved cheese. Repeat layering with remaining rigatoni, sauce, dolloped ricotta, mozzarella, and reserved cheese.
05 - Cover dish with parchment or wax paper, then seal with foil. Place on a foil-lined baking sheet to catch drips if necessary. Bake for 30 minutes. Remove foil and parchment, then bake uncovered for 15–20 minutes until golden and bubbling.
06 - Allow baked rigatoni to rest for 10 minutes before slicing and serving. Enjoy with freshly torn basil and crusty bread if desired.

# Notes:

01 - Ziti or penne can be substituted for rigatoni without impacting results.
02 - If using Romano cheese, reduce additional salt as it is notably saltier than Parmesan.
03 - Doubling this dish is ideal for larger gatherings; use a deep catering pan when increasing quantities.
04 - If sauce is cold, extend baking by 5 minutes to ensure thorough heating.

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