Rigatonni with Ricotta

Name: Rigatonni with Ricotta
Ingredients: 2 tablespoons EVOO – Extra Virgin Olive Oil; 2 cloves garlic, finely chopped; 1 32-ounce can San Marzano tomatoes; 1 small onion, peeled and halved; A few leaves of basil, torn; 1 fresh bay leaf; Salt and pepper; 2 tablespoons butter; 1 1/2 cups fresh sheep or cow’s milk ricotta cheese; 3 tablespoons fresh thyme, finely chopped; 1/4 cup flat-leaf parsley, finely chopped; 1/4 cup mint, finely chopped; 2 teaspoons lemon zest; 1 ball fresh mozzarella cheese, shredded or cut into fine dice, divided; 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, divided; 1/2 cup shelled spring peas, par-boiled 3-4 minutes, optional; 1 pound box rigatoni

Rigatonni with Ricotta was pinched from <a href="http://www.rachaelrayshow.com/food/recipes/rigatoni-ricotta/?utm_source=top10Pasta2012" target="_blank">www.rachaelrayshow.com.</a>

INGREDIENTS

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2 tablespoons EVOO – Extra Virgin Olive Oil

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2 cloves garlic, finely chopped

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1 32-ounce can San Marzano tomatoes

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1 small onion, peeled and halved

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A few leaves of basil, torn

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1 fresh bay leaf

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Salt and pepper

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2 tablespoons butter

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1 1/2 cups fresh sheep or cow’s milk ricotta cheese

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3 tablespoons fresh thyme, finely chopped

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1/4 cup flat-leaf parsley, finely chopped

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1/4 cup mint, finely chopped

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2 teaspoons lemon zest

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1 ball fresh mozzarella cheese, shredded or cut into fine dice, divided

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1 1/2 cups freshly grated Parmigiano-Reggiano cheese, divided

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1/2 cup shelled spring peas, par-boiled 3-4 minutes, optional

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1 pound box rigatoni

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