twelve ounces ricotta
one ball of mozzarella
half cup diced onion
six diced garlic cloves
salt and long pepper
one cup chopped baby spinach
crushed red pepper flakes
one pinch oregano (crushed in your fingers to dust)
one cup dry white wine
large can diced san marzanos
small can crushed san marzanos
one pound rigatoni
grated parmigiano reggiano
Sautee the onions with ground long pepper, red pepper flakes, and oregano until turning translucent. Add the garlic and continue to sautee until the garlic is fully softened. But don’t brown the shitte.
Deglaze with dry white wine, reducing until the alcohol is gone.
Add the tomatoes, cover, and simmer on low for about thirty to forty minutes. You don’t want to completely break down the diced tomatoes, but you do want them to be tender.
Boil the rigatoni in salty water only until it is halfway done, about six minutes, and drain. Assemble the casserole by first spreading a layer of sauce on the bottom of the pan, then a layer of rigatoni, and then some spinach, ricotta, and grated parmigiano reggiano, followed by more sauce.
Repeat the layering until all of the ingredients are in there. Since my sauce was not very liquidy, I sprinkled some water (maybe two or three tablespoons?) over the thing at this point, to make sure the pasta didn’t dry out and had sufficient moisture to incorporate as it finished cooking in the oven.
Cover the top with grated mozzarella.
Bake thirty minutes in a pre-heated 400 degree oven.