Baked Rigatoni with San Marzano tomatoes, ricotta & mushrooms
Serves 6 - 8

  • 1 lb. rigatoni or other short cut of pasta
  • 1/4 c. olive oil
  • 2 c. diced white onions
  • 10 oz. white mushrooms
  • 10 oz. baby bella mushrooms
  • 1/2 tsp. crushed red pepper
  • 1 c. chopped basil
  • 2 Tbsp. chopped garlic
  • 28 oz. can San Marzano crushed tomatoes
  • 28 0z. can San Marzano whole tomatoes
  • 1/2 tsp. salt
  • 8 oz. fresh mozzarella cheese, diced
  • 8 oz. whole milk ricotta cheese
  • 1/3 c. parmesan cheese, grated


Boil pasta according to instructions.

In a saucepan, heat olive oil, add onions and red pepper and cook until translucent, about 5 minutes.

Add mushrooms and cook until tender.

Add garlic, cook 2 minutes stirring and add tomatoes.

Bring to a simmer and add salt and basil, continue to cook 5 minutes more.

Add drained pasta to sauce. Place half of the pasta and sauce in baking pan, top with fresh mozzarella, add remaining pasta and top with ricotta cheese, 1 tsp. at a time.

sprinkle parmesan on top.

Bake at 350° F for 15 minutes.