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This is from 2 weekends ago, but I thought I'd share it with you guys...
Ok, so I got back earlier than expected from D.C. and I was thinking on what to get for dinner on my way home. Halfway up the Jersey Turnpike, my grandma calls and asks me what's for dinner. I told her it was probably going to be Chinese, and I swear I heard her head explode. In her thick Italian accent, she says "whadda you? stunad? It's Sunday! You make a home cook meal, capiche?"
With that, I decided to make baked rigatoni.
First, take a box of Barilla rigatoni (only boil it for about 6 minutes as it needs to stay very al-dente), a good sauce (Barilla or Contidina if you can't make or don't have time to make homemade gravy), about a pound of fresh buffalo milk moozadell (if they don't sell buffalo milk cheese where you live, get a good whole milk cheese that's good and salty), and some ricotta.
Take your casserole dish and coat it with olive oil so the macaroni doesn't stick. Add the sauce and ricotta mix and then top it off by layering the moozadell.
Bake for one hour at 350 degrees, and here is the final product.
Get a good glass of wine, and enjoy!
http://i118.photobucket.com/albums/o114/eforce02/baked004.jpg (broken link)
P.S. If you play Sinatra the whole time making this, it always comes out better!
Nice, that looks pretty good. Do you use jarred sauce and add the sliced garlic in the olive oil? If so, the only thing I would change would be to make my sauce. That's a good idea to save time though, especially if you have to work all day!
I also add fresh sweet Italian sausage (from a butcher). I cook the sauce and put the sausage in to soak in while it cooks. It has to be sliced relatively small so people don't have to saw it while eating. By the way, I totally agree with Sinatra playing while you cook. That and drinking some wine...ah the Italian culture!
Thanks! Unfortunately, I had to use jarred sauce due to time constraints, but yes, I did the garlic and oil then added it as well as the sea salt and pepper.
For meat, I went over to the butcher and got 10 nice pieces of gabagool. and threw it in there for flavor. Sorry for not mentioning that!
WOW... i love to bake... and i don't mind trying it... i'll keep you posted on what my family said and how good (hopefully) it will come out... thank you very much for your recipe... :-D
Thanks! Unfortunately, I had to use jarred sauce due to time constraints, but yes, I did the garlic and oil then added it as well as the sea salt and pepper.
For meat, I went over to the butcher and got 10 nice pieces of gabagool. and threw it in there for flavor. Sorry for not mentioning that!
Fantastic. I totally understand the time constraint. That's an awesome tip though for making jarred sauce better!
That looks really good, next time I am in Hoboken, can you make me some please? : )
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