Baked Rigatoni with Amalfitan Sauce

Every family has its way of distinguishing between maternal and paternal grandparents. We used the cities ours resided in to differentiate between them. “Grandma and Grandpa in New Haven” were from Amalfi, Italy, and this grandma cooked with more vegetables, fish, beans, and cheese than “Grandma in Bridgeport,” who used more meats and pastas. Luckily, both showed their great love for us by spoiling us with our favorite meals during every visit. This luscious sauce was the Sunday sauce at “Grandma in New Haven’s.” It’s still one of my favorites, and I like seeing my customers enjoy it at Claire’s in the restaurant and at their parties—it’s a popular dish on our catering menu, too.

Ingredients

  • 1 pound rigatoni, cooked according to package directions, drained
  • 4 cups marinara sauce, brought to room temperature or chilled
  • 4 eggs, lightly beaten
  • ¼ cup grated Parmesan cheese
  • 1 pound low-fat ricotta
  • 4 ounces shredded low-fat mozzarella
  • Salt and black pepper, to taste

Method

Preheat the oven to 375°F. Put all the ingredients in a large bowl and toss well. Turn into a rectangular glass baking dish sprayed with a nonstick cooking spray. Bake about 30 minutes, until heated through and lightly browned on top.

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