Name: S-A BBQ by Loco Locals Baked Tony - Pasta Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb rigatoni; 4 cups house marinara sauce; 1 cup whole-milk ricotta; 0.5 cup grated Parmesan cheese; 12 leaves fresh basil leaves (for chiffonade); 1 tsp kosher salt; 0.5 tsp black pepper; 8 oz fresh low-moisture mozzarella; 0.5 cup all-purpose flour; 2 large eggs (beaten); 1 cup plain breadcrumbs (fine); 0.5 tsp granulated garlic or garlic powder; 0.5 tsp dried oregano; 0.5 cup vegetable oil (for shallow frying); 2 tbs butter (for gratin browning); 1 tbs olive oil; 0.25 tsp red pepper flakes (optional)

Method

Pasta & Assembly

Boil pasta

Bring a large pot of salted water to a rolling boil. Add 1 teaspoon kosher salt. Cook 1 lb rigatoni until al dente according to package directions (usually 10–12 minutes). Reserve 1/2 cup pasta cooking water, then drain the rigatoni and set aside.

Warm sauce

While pasta cooks, warm 4 cups house marinara in a medium saucepan over medium-low heat until simmering gently, stirring occasionally. If sauce is very thick, loosen with 2–4 tablespoons reserved pasta water.

Combine pasta and ricotta

Return drained rigatoni to the pot off the heat. Stir in 1 cup ricotta, 1/2 cup grated Parmesan, 1 tablespoon olive oil, 1/2 teaspoon black pepper, and 1/4 cup warmed marinara to lightly coat pasta (reserve remaining marinara for topping). Add a splash of reserved pasta water if needed to make coating smooth. Taste and adjust seasoning with up to 1/2 teaspoon kosher salt.

Assemble in baking dish

Preheat oven broiler to high (or oven to 425°F / 220°C if you prefer a slower brown). Spoon half of the remaining warm marinara into the bottom of a 9x13-inch (or similar) baking dish. Add the ricotta-coated rigatoni, distributing evenly. Spoon remaining marinara over the pasta, creating an even layer so pasta is mostly covered.

Fried Mozzarella Gratin

Prepare mozzarella for frying

Cut 8 oz fresh low-moisture mozzarella into 1/2-inch thick slices or 1/2-inch cubes (depending on desired look). Pat dry with paper towels to remove surface moisture.

Breading station

Set up three shallow dishes: 1) 1/2 cup all-purpose flour seasoned lightly with salt, 2) 2 beaten large eggs, 3) 1 cup plain breadcrumbs mixed with 1/2 tsp garlic powder and 1/2 tsp dried oregano. Dredge each piece of mozzarella in flour, shake off excess, dip into beaten eggs, then press into breadcrumbs to coat thoroughly. For an extra crisp crust, repeat the egg and breadcrumb step once (double breading).

Shallow fry mozzarella

In a heavy skillet, heat 1/2 cup vegetable oil over medium heat until shimmering (about 350°F if using a thermometer). Fry breaded mozzarella in batches, 30–60 seconds per side, just until golden — do not overcook or the cheese will melt out. Transfer fried pieces to a paper towel–lined plate to drain.

Place on pasta

Nestle the fried mozzarella pieces evenly over the assembled pasta and sauce in the baking dish. Dot 2 tablespoons butter over the top to encourage browning and flavor.

Gratinate

Place the baking dish under the broiler (or in a 425°F oven) for 3–6 minutes, watching constantly, until breadcrumbs are golden-brown and cheese is bubbling. If using broiler, keep the dish 6–8 inches from the heat and rotate as needed for even color.

Finish & Garnish

Final seasoning

Remove the baked pasta from the oven. Let rest 3–4 minutes so cheeses set slightly. Sprinkle 1/4–1/3 cup additional grated Parmesan if desired and a pinch (1/4 tsp) red pepper flakes if using.

Basil chiffonade & serve

Stack basil leaves, roll tightly, and slice into thin ribbons (chiffonade). Scatter chiffonade over the gratin and drizzle 1 tablespoon olive oil over the top. Serve hot, 4 servings, with extra grated Parmesan at the table.