I go through stages with pasta. Sometimes I can’t get enough of it and others I can go for months without having any pasta at all. This spring was one of those times when I was on the pasta train headed toward the corner of noodles and cheese.
Yes I went there.
In March my sister broke her hip ice skating. My mom and dad just happened to be visiting at the time and my mom ended up staying with my sister to help out for a while. On the weekends Mom would come over to spend time with us to give her a little break. She joked that since we live in the mountains of Central Maryland that we were her “Camp David”. I joked back if we were then we needed an indoor pool. I’m not even sure if the actual Camp David has a pool, but when I dream I dream big. Why not?
When she was visiting I made a few things that I had wanted to try and this rigatoni had been simmering in the back of my head for quite a while. When I made it the first time I forgot to put the goat cheese in and it was good, but it was missing something. The next time I made it I added in goat cheese and it was perfect!
This is a relatively easy, hearty, comfort food dish that is fabulous with a side salad and some garlic bread. If you’re going to go pasta, why not go all out?
What You’ll Need:
1 – 16 ounce package of rigatoni, cooked
Extra virgin olive oil
1 small container of mushrooms, sliced
4-6 cloves of garlic, minced
1/2 a large red onions, chopped
1 bell pepper, chopped (Note: You can use whatever color you like.)
1 tablespoon of dried oregano
1 teaspoon of dried basil
A generous pinch of sea salt
Finely ground black pepper
1 jar of marinara sauce
1 cup of ricotta
1 cup of finely grated Parmesan
16 ounces of goat cheese, crumbled
16 ounces of fresh mozzarella cut into small cubes
More mozzarella and Parmesan to top
Preheat oven to 375 F.
Cook rigatoni according to package directions. Drain and set aside:
In a large skillet over medium heat saute mushrooms, garlic, onion and bell pepper, with oregano, basil, sea salt and black pepper in a little extra virgin olive oil until tender:
In a very large bowl mix together pasta, vegetable mixture, marinara, cheeses and a little more salt and pepper until incorporated:
Brush a large baking dish with olive oil and pour mixture in to the dish and then top with shredded mozzarella and Parmesan:
Bake covered in preheated oven for 35-45 minutes until hot and bubbly:
Let sit for 5 minutes before serving.
Notes: I like to take the covering off for the last 10 or 15 minutes of cooking. You could add meat if you wanted, but I prefer this without.