This is such a great meal and is loved by my whole family! It is easy to make and perfect for any night of the week. I love making a big dish for holidays and serving it with a big side of garlic bread and salad.
-2 cans San Marzano crushed tomatoes
-1 lb rigatoni (you can substitute GF pasta)
-3 cloves of garlic chopped
-1 cup ricotta
-1 1/2 cups fresh mozzarella (grated & divided)
-1 cup fresh parmesan (grated)
-1/2 teaspoon ground pepper
-1/4 teaspoon salt
-1/2 teaspoon dried basil
-1/2 teaspoon dried oregano
-1/4 teaspoon red pepper flakes
-2 tablespoons fresh basil (chopped)
-Heat a large pot of water to boil for the pasta.
-On the stove top add the crushed tomatoes, garlic, pepper, salt, dried basil, oregano, and red pepper flakes. Simmer and stir for 15 minutes.
-Salt the boiling water and add the rigatoni. Cook to al dente.
-Preheat oven to 350 F.
-Drain the pasta and add it to a large baking dish.
-Add 3 cups of sauce and the ricotta to the pasta and mix to combine.
-Add 3/4 cup of mozzarella and 1/2 cup of parmesan. Mix to combine.
-If it looks too dry add more sauce and mix.
-Sprinkle the rest of the mozzarella and parmesan on top.
-Bake for 25 minutes.
-For the last 2-3 minutes turn the oven to broil to lightly brown the top. Watch this step carefully so it doesn't burn.
-Take out and sprinkle the chopped fresh basil on top.
-Serve immediately and ENJOY!!
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