Baked Pasta Casserole | Blue Flame Kitchen

Ingredients

• 3 medium onions, finely chopped
• 3 cloves garlic, crushed
• 2 tbsp extra-virgin olive oil
• 1 can (28 oz) diced plum tomatoes
• 1 can (5 1/2 oz) tomato paste
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/4 tsp pepper
• 1 tbsp honey
• 1 tsp oregano, crumbled
• 1 tsp basil, crumbled
• 2 containers (500 g each) ricotta cheese
• 2/3 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Dash nutmeg
• 1 lb (500 g) rigatoni
• 3 tbsp grated Parmesan cheese