Baked Rigaboney With John Recipe

• 3 Tbsp. extra virgin olive oil
• 2 lrg garlic cloves finely minced
• 1 sm onion finely minced
• 1 can tomato paste - (6 ounce)
• 2 can crushed tomatoes in puree - (28 ounce ea)
• 1 tsp sugar
• 1 Tbsp. coarse salt more to taste
• 1 tsp freshly-grnd black pepper more to taste
• 1 lb rigatoni
• 2 lb sweet Italian sausage casings removed
• 1 1/2 lb whole-lowfat milk ricotta cheese
• 1 lb mozzarella cheese shredded

1. Preheat oven to 350 degrees.
2. In a large saucepan, heat 2 Tbsp.
3. oil over medium heat.
4. Add in garlic and onion, and cook till onion is translucent/soft, about 4 min.
5. Add in tomato paste, and cook, stirring, 2 min.
6. Stir in tomatoes and sugar.
7. Season with 1 Tbsp.
8. salt and 1 tsp.
9. pepper.
10. Cook till slightly reduced, stirring occasionally, about 15 min.
11. Bring a large pot of water to a boil; add in salt.
12. Add in rigatoni, and cook, stirring occasionally, 9 min.
13. Drain in a colander, and rinse under cold water till cold.
14. Set aside.
15. In a medium nonstick skillet, heat remaining 1 Tbsp.
16. extra virgin olive oil over medium heat.
17. Add in sausage, and cook, stirring frequently with a wooden spoon to break up any large pcs, till browned and cooked through, about 8 min.
18. Drain, and set aside.
19. In a medium bowl, combine ricotta with half of the mozzarella.
20. Stir to combine.
21. Season with a healthy pinch of salt and a healthy pinch of pepper.
22. To assemble, spread 1 c. of the sauce in the bottom of a 9- by 13-inch baking dish.
23. Add in half of the rigatoni in an even layer.
24. Spread with 1/2 c. sauce, ricotta mix, sausage, and 1 c. more sauce.
25. Top with remaining rigatoni, and 1 1/2 c. sauce.
26. Any remaining sauce may be reheated and served on the side or possibly reserved for another use.
27. Sprinkle the remaining mozzarella over the top to cover.
28. Place baking dish on a baking sheet, and transfer to oven.
29. Bake till bubbly, 35 to 40 min.
30. Serve warm.
31. Can be made the day before and reheated.
32. This recipe yields 8 to 10 servings.

extra virgin olive oil, garlic, onion, tomato paste, tomatoes, sugar, salt, black pepper, rigatoni, sweet italian sausage, ricotta cheese, mozzarella cheese

Taken from cookeatshare.com/recipes/baked-rigaboney-with-john-75512 (may not work)