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Patsy's Rigatoni Sorrentino

61

This delicious recipe is courtesy of Sal Scognomillo.

  • Servings: 6

Source: The Martha Stewart Show, January Winter 2008

Ingredients

  • 1 pound rigatoni
  • Coarse salt
  • 4 cups prepared marinara sauce
  • 1/2 pound fresh ricotta cheese
  • 2 cups (about 1 pound) shredded mozzarella
  • 1 1/2 cups freshly grated Parmigiano-Reggiano chese

Directions

  1. Bring a large pot of water to a boil. Add salt and return to a boil. Add rigatoni and cook until al dente, according to package directions. Drain; set aside.

  2. Preheat broiler. In a large saucepan, bring marinara sauce to a boil over medium-high heat. Pour half the heated sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine. Bring to a simmer over low heat.

  3. Pour pasta mixture into a baking dish and top with reserved sauce. Sprinkle with mozzarella and Parmigiano-Reggiano. Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes. Serve immediately.

Reviews Add a comment

  • djhh
    27 FEB, 2009
    This was simple and tasted great! It is all in the sauce, I bought my sauce from my favorite restaruant. It could have used a bit more sauce but other than that it is a keeper.
    Reply
  • LizzieT21
    25 JAN, 2009
    Fantastic dish! I added sweet Italian sausage
    Reply
  • joely23
    9 JAN, 2009
    This dish is SO EASY and versatile and delicious for such a small effort. Thanks for a great recipe
    Reply
  • babygirlpop
    28 JUL, 2008
    i MADE THIS DISH FOR MOM AND DAUGHTER AND THEY WERE SUPPRISED BY SUCH A SIMPLE DISH AND ASKED ME TO PUT THIS MEAL ON OUR WEEKLY MENU AND I CAN'T WAIT TO BE ASKED TO BRING THIS DISH TO FAMILY GATHERINGS I ADDED HOT BREAKFAST SAUAGES BECAUSE WE LIKE SPICEY THANK YOU THANK YOU
    Reply
  • StampinFool
    6 JUN, 2008
    My 15yr. old son and I saw this on the show, and he said "make that mom!" so, I did for dinner last night, it was a huge hit! I made a 9x13 and there wasn't a noodle left!!!
    Reply
  • Nana033104
    6 JUN, 2008
    The value of this recipe to me is the generic nature. Add favorite veggies, change the sauce- the basil tomato sauce sounds wonderful, but other favorite herbs could be used, etc, etc. I found the chef's presentation of the cheese in a light manner sprinkled better than following the heavy amount of cheese in the recipe. Again, the value is in the generic nature of the recipe.
    Reply
  • djones
    5 MAR, 2008
    This meal pleases everyone in my home! Tuesday is the craziest day to schedule our family dinner and this meal is quick and delicious. I add some Italian sausage for the guys, throw a salad together while it's in the broiler and we're still able to eat as a family, a little late for a school night, but still together.
    Reply
  • lola25
    18 FEB, 2008
    how long and at what degree did you bake this? if frozen it can't just be under the broiler for 6-8 minutes. imp information missing here. thanks
    Reply
  • MS12055294
    29 JAN, 2008
    I loved this recipe!!! I used the Barilla mushroom
    Reply
  • skeeterjane_com
    29 JAN, 2008
    I have frozen this dish before and after cooking it. Both came out fine.
    Reply