Buca di Beppo® Baked Rigatoni
12 oz. Marinara Sauce - recipe follows
16 oz. Meat Sauce - recipe follows
8 oz. Spicy Italian Sausage, cooked & sliced
2 lbs. Cooked Rigatoni
10 oz. Mozzarella cheese
5 oz. Ricotta cheese
2 tablespoons Grated Parmesan cheese
2 teaspoons Chopped Italian parsley
Cook rigatoni al dente, chill down and hold until needed. One pound dry pasta will yield approximately two pounds cooked.
Measure meat sauce and marinara into a sauté pan. Add sliced sausage and heat mixture until sauce is hot, but not reduced.
Drop cooked pasta in boiling water for 3 seconds and then drain.
Add the pasta to the pan along with half of the shredded mozzarella.
Toss well and place mixture in a casserole dish.
Top with the remaining shredded mozzarella and then divide the ricotta into 5 equal portions. Place the ricotta randomly, but evenly spaced, across the top of the pasta.
Sprinkle evenly with grated Parmesan cheese and place in a 500° oven and bake until the cheese is browned and sauce is bubbly.
Sprinkle with chopped parsley and serve.
The following recipes are from Buca di Beppo Into the Sauce.
A great cookbook from the restaurant, but the recipes may not be the same recipes used at the restaurant. Both recipes will make more than you need for this recipe. Just freeze the leftovers. They both freeze beautifully.
Tomato Meat Sauce
1/4 cup olive oil
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 cup chopped garlic
2 pouds ground beef
1/4 cup red wine
1 (28 ounce) can whole peeled tomatoes
salt and pepper to taste
Using a large pan saute onion, celery, carrot and garlic in olive oil
over medium heat until onion is translucent.
In a second pan brown ground beef and grain off grease.
Add meat to the vegetable mixture.
Add wine and cook to reduce by half. Add tomatoes and season with salt and pepper to taste.
Cook over medium approximately 30 minutes, stirring often.
Marinara Sauce
1/4 cup olive oil
1 red onion, chopped
6 cloves garlic, chopped
2 (28 ounce) cans of crushed tomatoes
salt and pepper to taste
3 tablespoons chopped fresh basiljavascript:void(0)
Heat olive oil in 3 quart saucepan over medium heat. Add onions and garlic and saute until golden brown, about 6-8 minutes.
Add tomatoes and season with salt and pepper to taste. Bring to boil, then cook over low hear approximately 30 minutes, stirring often.
Remove from heat and add the fresh basil.
Yields about 6 cups
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