Buca di Beppo's Baked Rigatoni

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Buca 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.
  6. 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.
  7. Sprinkle evenly with grated Parmesan cheese and place in a 500° oven and bake until the cheese is browned and sauce is bubbly.
  8. Sprinkle with chopped parsley and serve.

Source: ABC 4 TV Salt Lake City UT website