follow along with our new
m4
New!  all recipe index
tomatowatermelon1
prosciuttotoasts1
summer appetizers
summer salad
IMG3
IMG6
linen tea towel
clear bottles
cookiesandcreampie1
Mr. Darcy's
Easy Cookie Pie
sodapopbrisket2
summer entree
summer dessert
IMG4
summer entertaining
gift wrapping
entertaining
summer sides
IMG7
packaging
bread board
candlecolorsphoto1
starsangria1
candle summer cocktail
hydrangea1
IMG5
baking
parchment paper

Tuesday, February 28, 2012

Baked Rigatoni with Beef Ragu, Ricotta & Fresh Mozzarella


When we're having people over for dinner, I like to have everything done in advance.  I often adapt one of our favorite recipes so it can be made completely ahead of time and served straight from the oven, like baked pasta.  I've written before about how great baked pastas are for entertaining - they are easy and everyone loves pasta.

Here, I've adapted our favorite Beef, Tomato & Wine Ragu (normally served with homemade Pappardelle pasta) to a baked pasta with store-bought Rigatoni topped with Ricotta & Mozzarella cheese.  I especially like how rustic and casual this is - everyone will feel right at home when they see this comforting looking dish on the table.

It is a very low maintenance recipe - the sauce slow cooks in the oven all day, then add the cooked pasta and top withe cheeses.  From there you can put it into the refrigerator to reheat later, or put it straight into the oven and hold it there until you're ready to serve it. 

Baked Rigatoni 
with Beef Ragu, Ricotta & Fresh Mozzarella

Prepared Beef Ragu Recipe (without the Pappardelle)
1 pound of Large Rigatoni
8 ounces of Ricotta Cheese
8 ounces of Fresh Mozzarella
Fresh Thyme or Basil

Cook pasta in a large pot of boiling salted water until it is Al Dente - or still firm, as the pasta will continue cooking in the sauce.   I usually cook it 2-3 minutes short of the cooking time for the best result.  Strain the pasta and put it directly into the oven-safe crock with the ragu.  Stir in and combine it with the sauce.  With a large spoon, dollop the ricotta on top of the pasta, then follow with slices of mozzarella.  Garnish with fresh thyme or basil.  If serving immediately, put it back into a 250 degree oven, uncovered for 10-20 minutes until the cheese has melted.  If you are serving later, refrigerate it, then put it into a 300 degree oven for 30 minutes to completely reheat.

 

pinliketweetfollow

twitterlogo1
rsslogo1a1
images1a
pinit

5 comments:

  1. This looks delicious like all your recipes do! I'm putting this on my menu for next week!
    xoxo,
    Elizabeth

    ReplyDelete
  2. This looks delicious!
    Mmmmm.
    I am confused though, what sauce did you use?
    Thank you for clarifying; it is probably mentioned and I can't find the information.

    ReplyDelete
  3. Mari - The Beef Ragu recipe is the sauce. If you want to make the sauce go further, you can add another can of tomatoes.

    Jenny

    ReplyDelete
  4. Jenny,
    Thank you; I now understand and look forward to making this in a few weeks. Mmmmm!
    Mari

    ReplyDelete
  5. Made this for a special dinner tonight for my husband and I. Our house smells...amazing. We can't wait until dinner time.

    ReplyDelete

m26
The Everyday Occasions Store:
m30
m31
m32fgd
m34
home entertaining and ifestyle expert
pinterest
twitter
instagram
my email newsletter
rss feed
facebook
IMG9
peachscones1
corn1
tagsandcards1
IMG11
IMG12
ClassicCollection1
m4 m28 m27 IMG8dfgd everyday IMG9
Subscribe