Rigatoni with ricotta

This rigatoni with ricotta is a simple, delicious pasta dish from Rachael Ray.  It's like a riff on lasagna with the ricotta and red sauce, but without the layering!

RIGATONI WITH RICOTTA

Yield: 6 servings

Ingredients

2 tablespoons Extra-virgin olive oil

2 garlic cloves, finely chopped

1 32-ounce can whole tomatoes (I used crushed)

1 small onion, peeled and halved

A few leaves of basil, torn

1 fresh bay leaf

Salt and pepper

2 tablespoons butter

1 1/2 cups ricotta cheese

3 tablespoons fresh thyme, finely chopped

1/4 cup flat-leaf parsley, finely chopped

1/4 cup mint, finely chopped

2 teaspoons lemon zest

1 ball fresh mozzarella cheese, shredded or cut into fine dice, divided

1 1/2 cups freshly grated Parmesan cheese, divided

1 lb box Rigatoni pasta

Instructions

Preheat oven to 425 degrees.

In a small saucepot, heat olive oil over medium to medium-high heat. Add butter and melt. When it starts to foam, add garlic, stir a minute and add tomatoes, mashing them up. Add onion, basil and bay leaf. Season with salt and pepper; simmer 30 minutes over low heat. Remove onion. Add butter to sauce to finish.

Bring a pot of water to a boil for the pasta.

Combine ricotta with salt, pepper, thyme, parsley, mint, lemon zest, half the mozzarella and half of the Parmesan cheese.

Salt the pasta water. Boil rigatoni about 7-8 minutes, under-cooking it a minute or so to al dente. Reserve about 1 cup of starchy cooking liquid. Drain pasta and return to hot pot, stir in ricotta mixture and add starchy cooking water to combine as needed. Transfer to a baking dish

Pour tomato sauce evenly over top of pasta in baking dish, top with remaining mozzarella and Parmesan cheese. Bake until bubbly and the cheese is browned, 15-18 minutes--being careful not to dry the pasta out.