Rigatoni With White Anchovies Ricotta Recipes

RIGATONI WITH RICOTTA CHEESE

Steps:

• Preheat oven to 375°.
• Spray a 9x13-inch pan with Pam.
• Cook rigatoni as per directions on package; drain.
• Beat eggs in a small bowl.
• Stir in ricotta cheese, parmesan cheese and parsley.
• To assemble casserole:.
• Spread 2 cups pasta sauce to cover bottom of pan.
• Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
• Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
• Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
• Cover with foil and bake 60-70 minutes until bubbly.
• Uncover and continue cooking for another 5 minutes until cheese melts.
• Let stand 15 minutes before serving.

RIGATONI WITH RICOTTA

Steps:

• Preheat oven to 425°F
• In a small saucepot, heat EVOO over medium to medium-high heat
• Add butter and melt
• When it starts to foam, add garlic, stir a minute and add tomatoes, mashing them up
• Add onion, basil and bay
• Season with salt and pepper; simmer 30 minutes over low heat
• Remove onion
• Add butter to sauce to finish
• Bring a pot of water to a boil for the pasta
• Combine ricotta with salt, pepper, thyme, parsley, mint, lemon zest, half the mozzarella and half of the Parm
• Salt pasta water
• Boil rigatoni about 7-8 minutes, under-cooking it a minute or so from al dente
• Reserve about 1 cup of starchy cooking liquid
• Drain pasta and return to hot pot, stir in ricotta mixture, peas and adding starchy cooking water to combine as needed
• Transfer to a baking dish
• Pour red sauce evenly over top of pasta in baking dish, top with remaining mozzarella and Parm cheese
• Bake until bubbly and the cheese is browned, 15-18 minutes--be careful not to dry the pasta out

RIGATONI WITH WHITE ANCHOVIES & RICOTTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a large deep skillet, heat 2 T of the olive oil.
• Add the onion and garlic and cook over moderate heat until the onion is translucent, about 8 minutes.
• Stir in the anchovies and crushed red pepper flakes and cook until the anchovies begin to break apart, about 1 minute.
• Add the tomato sauce and simmer over moderately high heat until thickened, about 5 minutes.
• Stir in the ricotta and butter and season the sauce with salt and pepper.
• Cook the rigatoni until al dente, drain.
• Add the rigatoni to the sauce and cook over low heat tossing until coated, about 1 minute.
• Drizzle the rigatoni with the remaining 1 T of olive oil, transfer t largeo bowl or platter and serve.
• E N J O Y!