FOOD DIPLOMACY! That's what this dish is! Every time my mother gets in an argument with my father, she whips out one of her great recipes and tries to make everything better with food. A Peace Treaty is subsequently signed when my dad says, "This is very good, Luisa" and then he smiles, and all is well. SO, using some of your meat sauce as seen in a previous blog post, put this dish together. GATHER YOUR FRIENDS, POP A BOTTLE OF WINE, THANK YOUR MAKER FOR THE GOODNESS IN YOUR WORLD, and MANGIA BENE!
The Recipe:
Ingredients
1 lb of Cooked and Cooled Rigatoni or Penne Pasta (make sure its cooked al dente and not mushy)
1 cup Whole Milk Ricotta
4 oz Provolone Cheese, cut in small cubes
8 oz Mozzarella, cut in small cubes
4 oz of shredded Mozzarella (for the topping)
1 cup Parmiggino Reggiano
3 Hard Boiled Eggs, chopped
2 Tbsp Fresh Chopped Basil
4 cups Already-Made Meat Sauce
salt and pepper to taste
Preparation
1) Preheat your oven to 350 degrees.
2) Ladle 1 cup of the meat sauce in the bottom of a 13 by 9’ deep dish casserole dish, and spread evenly.
3) In a really large bowl mix together the pasta, meat sauce, ricotta, provolone, hard boiled eggs, ¼ cup of parmiggiano, the cubed mozzarella and the fresh basil. Salt and pepper to taste - Remember the Meat Sauce has salt in it!
4) Toss everything together to combine well. Tumble this mixture into the prepared casserole dish.
5) Sprinkle the top very evenly and generously with the remaining parmiggiano cheese, and the shredded mozzarella. Bake for 35 to 45 minutes or until the top is golden brown and crusty!
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