Rigatoni Sorrentino
Chef Sal Scognamillo prepares rigatoni sorrentino.
Patsy's Rigatoni Sorrentino
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The Martha Stewart Show, January Winter 2008
- Yield Serves 4 to 6
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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
- 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.
- 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.
- 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.
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.
Fantastic dish! I added sweet Italian sausage
This dish is SO EASY and versatile and delicious for such a small effort. Thanks for a great recipe
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
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!!!
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.
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.
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
I loved this recipe!!! I used the Barilla mushroom
I have frozen this dish before and after cooking it. Both came out fine.
Has anyone frozen this dish for later use? Sounds like it would be a wonderful thing to cut into portions and then thaw and serve with veggies.
I MADE THIS RECIPE,IT WAS GOOD,BUT IT IS TO MUCH CHEESE I WOULD CUT THE MOZZARELLA CHEESE IN HALF.ALSO MAKE EXTRA HOMEMADE SAUCE,I HAVE BEEN TO PATSY'S AND I LOVED GOING THERE.
I made this recipe last night using Ragu Super Veg Pr. What a treat to find pieces of zucchini and carrots among the pasta. I can think of many different versions to do with veggies. By the way my very picky eater had 2 helpings.
This recipe gets 5 stars from me!! It got two thumbs up from the whole family-- even my "picky eater" liked it!! I used Prego Traditional Spaghetti Sauce for the marinara, wonderfully tasty meal, and easy, too!
Delicious and Easy!! I used whole wheat pasta and it came out AWESOME! Thanks for a great meal idea!!
How about adding spinach and mushrooms. Then it would make it a more well balanced, complete meal. Add a nice fresh, green salad and you really have a nice, healthy meal.
If memory serves me, the point of that days show was to make simple, fast pasta dishes, hence the reason it uses generic marinara. You can use your own or from a jar. If you wish to doctor it up to make it fancy...then do so. The chef was probably just doing as he felt would fit the point of the days program.
Or... sauteed mushrooms would be good!
I would suggest adding diced eggplant to this dish. lightly grill the eggplant in about 2 tablespoons of Extra Virgin Olive Oil, two cloves of garlic and italian seasoning.
I would suggest adding diced eggplant to this dish. lightly grill the eggplant in about 2 tablespoons of Extra Virgin Olive Oil, two cloves of garlic and italian seasoning.
My God ladies, pick a sauce off the net with same ingredients, make sure it can be baked w/o becoming too intense or thick and MAKE IT your OWN recipe. Make your own adjustments according to your taste. I have tried some of his offerings (prepared) buy him or at functions where he was the chef, and hardly anyone cared for the 3 sauces that night.
I feel the same way; I was hoping that even though he didn't mention the sauce ingredients on the air that I would be able to score it hear. :o(
gloribeee,
I was thinking the same thing! That is why I came here to see if he posted his recipe for the sauce. Very disappointed...I need a good marinara or tomato sauce recipe. I have a meat sauce already that I use for my lasagne, but the one he used today looked so good. Oh well.....I guess it's Ragu for me ( just kidding )
I was quite disappointed in this chef's presentation. This is quite a simple recipe, but it is the basil tomato sauce that he just about mentioned, which would have made it special. Had he gone just one step further and included the sauce recipe, then it would have been a worthwhile presentation ..... too bad ;(