Baked Rigaboney

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From martha stewart. i did modify a bit. nice pasta dish. i also halved nicely.

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Steps

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Preheat oven to 350 degrees.

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In large saucepan , heat oil over medium heat.

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Add garlic and onion , and cook until onion is translucent , about 4 minutes.

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Add tomato paste , and cook , stirring , 2 minutes.

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Stir in tomatoes , sugar , oregano , and pepper flakes , if using.

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Salt and pepper.

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Cook until slightly reduced , stirring occasionally , about 15 minutes.

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Meanwhile bring a large pot of salted water to a boil.

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Add pasta and cook , stirring occasionally about 9 to 10 minutes or according to package directions.

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Drain in a colander and rinse under cool water until cool , set aside.

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In medium nonstick skillet , brown sausage and cook , stirring frequently with a wooden spoon to break up any large pieces , until browned and cooked through , about 8 minutes.

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Drain grease and set aside.

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In a medium bowl , combine ricotta with half of the mozzarella cheese.

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Stir to combine.

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Season with a pinch of pepper and salt.

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To assemble:.

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Spread 1 cup of sauce in the bottom of a 9 x 1.

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Ingredients

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olive oil, garlic cloves, onion, tomato paste, crushed tomatoes, sugar, oregano, red pepper flakes, salt & freshly ground black pepper, rigatoni pasta, sweet italian sausage, whole milk ricotta cheese, mozzarella cheese