Ricotta & Mushroom Stuffed Rigatoni Recipe

Name: Ricotta & Mushroom Stuffed Rigatoni Recipe
Total time: 103 min
Ingredients: 1 tbsp olive oil; 1/2 white onion (medium in size, roughly chopped); 3 garlic cloves (peeled and crushed); 1 tsp dried oregano; 2 tbsp tomato paste; 1/4 cup red wine (pick a red that you would drink); 2 bay leaves; 1 28oz can crushed or whole peeled tomatoes; parmesan rind (optional); 1 tsp salt (plus more to taste); tsp tsp salt (divided); 8 oz mushrooms (diced into very small pieces - shiitake, baby bella, or most any other mushroom will work); 10 oz ricotta cheese; 1 egg; 16 oz rigatoni (you may have leftover rigatoni - save them for another use); 1/4 cup parmesan (grated); 1/4 cup fresh basil (roughly chopped or torn)

stpetersburgfoodies.com

The temperature here in Florida may still be quite warm, but it is in fact fall and I can't help but shift into comfort-cooking mode. For me, that means that lots of pasta dishes and comforting soups...

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Ingredients

1 tbsp olive oil
1/2 white onion (medium in size, roughly chopped)
3 garlic cloves (peeled and crushed)
1 tsp dried oregano
2 tbsp tomato paste
1/4 cup red wine (pick a red that you would drink)
2 bay leaves
1 28oz can crushed or whole peeled tomatoes
parmesan rind (optional)
1 tsp salt (plus more to taste)
tsp tsp salt (divided)
8 oz mushrooms (diced into very small pieces - shiitake, baby bella, or most any other mushroom will work)
10 oz ricotta cheese
1 egg
16 oz rigatoni (you may have leftover rigatoni - save them for another use)
1/4 cup parmesan (grated)
1/4 cup fresh basil (roughly chopped or torn)