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Patsy's Rigatoni Sorrentino


This delicious recipe is courtesy of Sal Scognomillo.

  • Servings: 6

Source: The Martha Stewart Show, January Winter 2008


  • 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


  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.

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