Categories: Casserole, Italian, Main Dish
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
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In a big skillet, heat oil over medium heat.
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Cook onion and green pepper until tender. Add next 12 ingredients.
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Simmer, uncovered, for 30 minutes.
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Remove bay leaf.
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Toss rigatoni with butter.
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Mix eggs, ricotta and Parmesan cheese.
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Stir into the rigatoni mixture and transfer to a 13×9 inch casserole dish.
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Top with tomato mixture.
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Bake at 350 degrees for 30-40 minutes or until heated well.
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Sprinkle with additional Parmesan cheese, if desired.