Remember that Bolognese sauce I made a few days ago? I bet you’ve been wondering what happened to it. Once again I turned to Marcella’s Classic Italian cookbook. I wanted to make lasagna but after reading her recipe I felt ashamed for even having considered using boxed noodles. Plus I don’t have a rectangular pan that can go from the freezer to the oven and making lasagna in a round one just didn’t seem right. Luckily boxed pasta is perfectly acceptable for baked rigatoni and it really doesn’t matter what shape pan you put it in.
I’m still in New Jersey so once again it will be up to Martin to take it out of the freezer and put in the sun oven. I’ll be checking in with him later today to see how it tasted.