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BAKED RIGATONI

Recipe Introduction


This is an original recipe by "PAULY THE CLOWN". This is a serving for 10 to 12 people.





List of Ingredients



• 2-pounds Rigatoni.
  
• olive oil.
  
• 6-cloves of garlic.
  
• 1-medium onion.
  
• 1/2 pound fresh mushrooms/mixed.
  
• 1/2 pound bacon.
  
• 1/2 pound prosciutto(italian sliced ham).
  
• 2 pounds italian sausage links(mild or hot your choice).
  
• 1/2 pint heavy cream.
  
• 1 cup chicken stock.
  
• 3 pounds ricotta cheese.
  
• 24 ounces blue cheese dressing.
  
• 8 ounces grated romano cheese.
  
• 42 ounces chopped stewed tomatoes.
  
• salt and pepper.
  
• italian sesoning.
  






Instructions



1. In a large pot of boiling water, with a little salt and olive oil added, cook rigatoni 8 minutes only. Drain and rinse under cold water to stop cooking. Toss with a little olive oil to prevent sticking. Set aside.
   
   
2. Put italian sausage in freezer to firm up.
   
   
3. Cook bacon in large skillet over medium heat until crisp. Use a bacon press if you have one. Take out of pan with fork and drain on paper towels. Leave bacon drippings in pan.
   
   
4. Put prosciutto slices in skillet with bacon drippings. Cook until well browned and crisp. Remove and put on paper towels to dry. Set aside. Again leave drippings in pan.
   
   
5. Take sausage out of freezer and remove casings. Cut up sausage into small pieces. add sausage pieces, 1 pound at a time to the skillet with drippings. Cook until well browned. Transfer to paper towels to drain. Repeat this with the second pound of sausage. Set aside.
   
   
6. Chop garlic cloves, onions and mushrooms into small pieces. Put chopped garlic, onions and mushrooms in pan with drippings, cook until tender. Do not over cook. Season with salt and pepper. Drain and set aside.
   
   
7. Break up bacon strips and prosciutto into small pieces. Put in bowl until later.
   
   
8. Place ricotta cheese in a 10 quart pan. Add heavy cream while stirring, mix well. Now add chicken stock and mix well again. Add bacon, prosciutto, sausage, garlic, onions mushrooms, blue cheese dressing, stewed tomatoes and 6 ounces (only) of grated romano cheese. Save 2 ounces of romano cheese for later. Stir until well blended, adding italian seasoning, salt and pepper to taste.
   
   
9. Pre heat oven to 400 degrees.
   
   
10. Spray a large roasting pan with cooking spray. Put rigatoni in the roasting pan. Pour in sauce a little at a time until well mixed. When finished mixing, sprinkle the top with the remaining 2 ounces of romano cheese.
    
    
11. Cover pan, put in oven and cook covered for 40 minutes. After 40 minutes remove cover and cook 20 minutes longer until finished.
    
    






Final Comments


I experimented with this recipe several times and ended up with this as my final recipe. I have made this recipe twice for special occasions and have recived raving comments from many people who have attended these occasions

Any comments appreciated

THANK YOU,
PAULY THE CLOWN
PP5585@AOL.COM


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