Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

uca di Beppo's Baked Rigatoni




Source of Recipe


Good Things Utah
`uca di Beppo's Baked Rigatoni

* 1 oz. Marinara Sauce
* 16 oz. Meat Sauce
* 8 oz. Spicy Italian Sausage, cooked & sliced
* 2 lbs. Cooked Rigatoni
* 10 oz. Mozzarella cheese
* 5 oz. Ricotta cheese
* 2 tbsp. Grated Parmesan cheese
* 2 tsp. Chopped Italian parsley




PROCEDURES:
1. Cook rigatoni al dente, chill down and hold until needed. One pound dry pasta will yield approximately two pounds cooked.
2. Measure meat sauce and marinara into a sauté pan. Add sliced sausage and heat mixture until sauce is hot, but not reduced.
3. Drop cooked pasta in boiling water for 3 seconds and then drain.
4. Add the pasta to the pan along with half of the shredded mozzarella.
5. Toss well and place mixture in a casserole dish.
7. Top with the remaining shredded mozzarella and then divide the ricotta into 5 equal portions. Place the ricotta randomly, but evenly spaced, across the top of the pasta.
8. Sprinkle evenly with grated Parmesan cheese and place in a 500° oven and bake until the cheese is browned and sauce is bubbly.
9. Sprinkle with chopped parsley and serve.