Preparation time: 10 mins
Cooking time: 50 mins
Serves 4

250g rigatoni
2 Tbsp virgin olive oil
4 garlic cloves, chopped
500g bottle crushed
tomatoes or sugo
1 cup white wine
750g ricotta
2 eggs, lightly beaten
1½ cups freshly grated
parmesan
1 tsp nutmeg
Sea-salt flakes and freshly
ground black pepper

1 Preheat oven to 180°C. Cook rigatoni in a large pan of rapidly boiling, salted water until just tender. Drain, leaving a little of the water clinging to the pasta.

2 Heat virgin olive oil in a large heavy-based pan, add garlic, crushed tomatoes and white wine and cook over a low heat for 4-5 minutes. Spoon half the tomato sauce into a 6-cup-capacity ovenproof dish to cover the base. Spread rigatoni over the sauce, then top with remaining sauce.

3 Combine ricotta, egg, 1 cup of the parmesan and nutmeg in a medium mixing bowl and season with salt and pepper. Spoon the ricotta mixture evenly over the rigatoni and sprinkle with the remaining parmesan. Bake for 40-45 minutes or until golden.

Photo by Chris L Jones