Baked Rigatoni can feed a crowd

(Baked Rigatoni with Eggplant-Tofu Balls is a satisfying meal)

There are some things in life that just evoke a happy sense of Sunday afternoon — a big pot of sauce simmering on the stove and a big plate of pasta and fu-balls works for me. (That's the traditional meatball without the meat!)

And if you've got company coming over for dinner, there's nothing like a pan of baked rigatoni to bring a smile to those hungry faces.

My mother always made enough to feed extra at the table — who knew when a neighbor might drop in or a friend of mine would tag along — my mother would always pull up another chair and fill a plate for guests. She was a generous soul.

Pasta and balls is the essence of home in an Italian family. Pasta works so well when it comes to feeding family and friends, and there are limitless ways to make it. Pair it with some eggplant-tofu balls, a fresh salad, hot peppers, cheese, olives and crusty bread, and you have a veritable feast for the senses.

These days, pasta goes a long way to feed a family. A pound of pasta can easily feed eight hungry people with antipasti. And there's no excuse to buy prepared tomato sauce. (Gasp!) Use good imported Italian plum tomatoes to make a basic sauce — saute garlic and onions in extra virgin olive oil; add the tomatoes; season with salt, pepper, fresh basil and parsley — and that's it. It's more economical and authentic. Don't be duped into thinking you don't have the time or skill to make your own sauce.

(Dot the pasta with cubes of fresh mozzarella before baking)

Baked Rigatoni

1. 1 pound of rigatoni or other tubular pasta
2. 1 pound of homemade mozzarella (try Falanga's if you can find it), cubed into little dice
3. 2 pounds of ricotta (use homemade whenever possible)
4. Homemade tomato sauce
5. Fresh parsley
6. Freshly grated Parmesan and Romano cheeses
7. Breadcrumbs
   

• Bring a large pot of water to boil and cook the pasta until al dente.
• Drain and mix it with a little sauce in a big bowl.
• Stir in the ricotta and mozzarella cubes, reserving a handful for the top.
• Grate in lots of Parmesan and Romano.
• Mix in a big handful of chopped parsley.
• Give it all a good stir and add a little more sauce if needed.
• Pour the pasta into a large baking dish; dot it with a little more sauce and the remaining mozzarella cubes.
• Sprinkle the top with some breadcrumbs and more of the grated cheese.
• Cover with aluminum foil and cook in a preheated 375-degree oven for about 20 minutes.
• Remove the foil and cook another 15 minutes or so until it its nicely browned and bubbly.
  

Serve with some balls and extra sauce.

And don't forget to pass the grated cheese.

Buon appetito!