Baking

I'd seen a recipe in some magazine--I think it was Martha Stewart--for a dish of vertical rigatoni lined up like little soldiers (with sauce poured over them) and baked in a spring form pan. It seemed like a fun dish to make with a kid in the room, so I made up my own version, with wide-mouthed Paccheri, which are fun to squirt ricotta into, and it turns out that I was right. And if you use really good ingredients (I bought hand-dipped ricotta, really good buffalo mozarella, reggiano, and some pasta that I don't even want to discuss--the bag was tied with a ribbon; shame!) it's pretty devourable and just what you want a baked pasta to be: plentiful, rich, and very satisfying. You could also make this with rigatoni. <br /> <br />

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