질문하기
Sunday baked pasta layered with ragù, mozzarella, and eggs is the heart of Italian family dining. This high protein mediterranean casserole is a freezer-friendly family tradition.
Preheat the oven to 375°F (190°C) and generously oil a 9x13-inch casserole dish with olive oil.
Bring a large pot of salted water to a boil. Cook rigatoni until just under al dente, about 2 minutes less than package directions; drain and set aside.
In a large skillet over medium heat, add 2 tbsp olive oil. Sauté chopped onion and garlic until translucent, about 4 minutes. Add ground beef and sausage, breaking up meat, and cook until browned.
Stir in tomato paste and cook for 1 minute, then add crushed tomatoes, dried oregano, 1 tsp salt, black pepper, and half the basil. Simmer sauce uncovered on low for 20–25 minutes, stirring occasionally.
Slice hard-boiled eggs and fresh mozzarella into thin rounds. In a bowl, blend ricotta with 0.25 tsp salt and a sprinkle of black pepper.
To assemble: Spread a thin layer of sauce on the bottom of the baking dish. Layer half of the rigatoni, top with half the ricotta, scatter half the meat sauce, then arrange half the mozzarella and egg slices. Repeat layering, finishing with remaining sauce and a generous sprinkle of Parmesan.
Cover tightly with foil and bake for 25 minutes. Uncover, bake 15 minutes more until top is bubbling and cheese is golden.
Let rest at room temperature for 10 minutes before slicing. Scatter remaining basil on top just before serving for fresh aroma and color.
