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Baked Rigatoni

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This hearty pasta dish comes from John Barricelli, the manager of our prep kitchen at the television studio. It can be made the day before and reheated.

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146
  • yekcal
    5 OCT, 2013
    This recipe was easy to make. I added a bunch of Italian seasonings (basil, oregano, parsley, thyme, rosemary) along with some brown sugar. It made waaaaay more than one 9x13 pan and created quite the mess while I was trying to figure out what size pan to add to it. I ended up with a 8 inch square pan in addition to the listed pan. It smells fabulous!
    Reply
  • Diane Claude
    17 MAY, 2013
    Tomato paste, canned tomatoes, ricotta, mozzarella and sausage are all LOADED with sodium. To add another tablespoon of salt to this, well, is just asking for trouble. If you have high blood pressure, AVOID this recipe. If you don't want to GET high blood pressure, leave out the tablespoon of salt.
    Reply
  • BreeLeeD
    26 DEC, 2008
    I've been making this dish for years and it's a family favorite! I like to add one pound of spinach, which I mix into the ricotta mixture. Sometimes, instead of using sweet Italian sausage, I use spinach chicken sausage from Trader Joe's. It's a little time-consuming to make this, but it's worth it!
    Reply
  • BreeLeeD
    26 DEC, 2008
    I've been making this dish for years and it's a family favorite! I like to add one pound of spinach, which I mix into the ricotta mixture. Sometimes, instead of using sweet Italian sausage, I use spinach chicken sausage from Trader Joe's. It's a little time-consuming to make this, but it's worth it!
    Reply
  • BreeLeeD
    26 DEC, 2008
    I've been making this dish for years and it's a family favorite! I like to add one pound of spinach, which I mix into the ricotta mixture. Sometimes, instead of using sweet Italian sausage, I use spinach chicken sausage from Trader Joe's. It's a little time-consuming to make this, but it's worth it!
    Reply

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