Ingredients

The following ingredients have 5 Servings
  • 12 ounces rigatoni (or ziti)
  • 2 tablespoons olive oil
  • 1/4 lb pancetta (diced)
  • 1/2 cup onion (chopped)
  • 4 cloves garlic (very finely chopped)
  • 1/4 cup dry white wine
  • 3 cups diced tomatoes (undrained)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1-1/2 cups ricotta cheese (part skim)
  • 1 cup fresh basil leaves (chopped)
  • 1 cup mozzarella cheese (shredded)

Instruction

  • Preheat the oven to 375°F and put a large pot of salted water to boil for the pasta.
  • Heat the olive oil in a large skillet over medium heat. Add the pancetta and sauté for 2 minutes, then add the onion. Continue cooking until both the onion and the pancetta are very lightly browned, 2 to 3 minutes longer.
  • Add the garlic and cook until fragrant, 1 to 2 minutes. Add the wine and cook until the liquid reduces slightly, then add the tomatoes and oregano.
  • Bring the mixture to a simmer and season to taste with salt and pepper. Reduce the heat to medium-low, cover and continue cooking for 7 to 10 minutes.
  • While the sauce simmers, cook the pasta according to the package directions, drain and set aside.
  • Stir the ricotta cheese into the sauce, taste and adjust the seasoning as needed. Add the pasta and chopped basil and combine thoroughly.
  • Coat a 2-1/2 to 3-quart shallow casserole dish with nonstick spray. Spoon 1/2 of the pasta mixture into the dish, then top with 1/2 cup of the mozzarella.
  • Add the remaining pasta, and top with the balance of the mozzarella, cover and bake for 25 minutes. Remove the cover and return to the oven for 5 minutes to lightly brown the cheese.