Patsy's Rigatoni Sorrentino

Staff Writer
Patsy's Rigatoni Sorrentino
Patsy's

This classic Italian recipe is easy and fast to make, and delivers the authentic tastes of Pasty's restaurant in New York City right to your dinner table.

Ready in
15 m
8
Servings
464
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups tomato sauce
  • 1/2 Pound fresh ricotta cheese
  • 1 Pound rigatoni, cooked al dente
  • 2 Cups shredded mozzarella cheese
  • 1 1/2 Cup freshly grated Parmigiano-Reggiano cheese

Directions

Preheat the broiler. 

In a large saucepan, bring the sauce to a boil. Remove from the heat and pour half the sauce into a bowl, and reserve. Add the ricotta and the cooked rigatoni to the saucepan with the sauce, mix to combine, and bring to a simmer over low heat. Spoon the hot rigatoni-sauce mixture into a baking dish and add the reserved sauce. Top with the shredded mozzarella and grated Parmigiano-Reggiano and broil until the cheeses have melted, about 6 to 8 minutes. Serve immediately.

Rigatoni Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Rigatoni Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
19g
29%
Sugar
6g
N/A
Saturated Fat
11g
55%
Cholesterol
61mg
20%
Protein
23g
46%
Carbs
51g
17%
Vitamin A
172µg
19%
Vitamin B12
0.5µg
8.1%
Vitamin B6
0.2mg
12%
Vitamin C
9mg
14%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
10%
Vitamin K
5µg
6%
Calcium
392mg
39%
Fiber
4g
15%
Folate (food)
32µg
N/A
Folate equivalent (total)
32µg
8%
Iron
2mg
12%
Magnesium
63mg
16%
Monounsaturated
5g
N/A
Niacin (B3)
2mg
11%
Phosphorus
401mg
57%
Polyunsaturated
1g
N/A
Potassium
557mg
16%
Riboflavin (B2)
0.3mg
19.8%
Sodium
943mg
39%
Trans
0.2g
N/A
Zinc
3mg
19%

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