Ingredients

Scaled 4

  • 2 lb / 908 g Rigatoni macaroni no. 27
  • 2 lb / 908 g mozzarella cheese sliced thin
  • 2 c / 200 g Parmesan cheese
  • Stuffing
  • 8 lb / 3632 g combination of ground pork, veal
  • beef
  • 4 med onion, chopped
  • 4 T / 48 g olive oil
  • 32 oz / 904 g tomato sauce
  • 4 bay leaf
  • 4 clove garlic, pressed
  • 24 mushrooms chopped
  • 24 black or green olives, chopped - optional
  • 6 oz / 169 g raisins - optional
  • salt
  • pepper
  • Sauce
  • 4 can cream of tomato soup
  • 4 can cream of mushroom soup
  • 4 can cream of chicken soup
  • 12 soup cans of milk
  • 2 soup can of wine - red or white
  • 4 c / 360 g cheddar cheese, shredded
  • salt
  • peppe

Method

Cook and drain pasta.

Stuffing

  • Saute onion in olive oil until transparent.
  • Add meat and brown.
  • Add rest of ingredients and simmer ½ hour.

Sauce

  • Mix all ingredients in pot.
  • Put over medium heat to near boil.

Prepare

  • Take cooled pasta and stuff with cooled meat mixture.
  • Place in a shallow baking dish in a single layer.
  • Put one slice of mozzarella cheese between each.
  • Pour sauce over all.
  • Sprinkle with parmesan cheese.

Bake at 325F until inside bubbles (45min - 1 hour).

Broil to brown top before serving.

Servings

10-12

Category

Source

Almut Haswell 200529113619

Scale: ½× | 1 ½× | 1× | 2× | 3× | 4× |