Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon granulated sugar
  • Salt and black pepper to taste
  • 1 pound rigatoni pasta (454g)
  • 15 ounces ricotta cheese (425g)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (30g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces mozzarella cheese, shredded (227g)
  • 4 ounces provolone cheese, shredded (113g)
  • 2 ounces fontina cheese, shredded (56g)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Cook the rigatoni according to package directions until al dente. Drain well and set aside.
  2. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
  3. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well.
  4. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add half of the cooked rigatoni, top with half of the ricotta mixture, one-third of the mozzarella, half of the provolone and half of the fontina. Pour over half of the remaining tomato sauce. Repeat layers with remaining rigatoni, ricotta mixture, mozzarella, provolone, fontina and sauce.
  5. Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
  6. Let the baked rigatoni rest for 10 minutes before serving. Garnish with fresh basil (if using).