– 2 tbsp Olive Oil – 1 Yellow Onion – 3 Roasted Red Peppers – 5 15oz Cans Fire Roasted Tomatoes – 2 tbsp Italian Seasoning – 1 Bay Leaf – 2 cloves Garlic – 16 oz Gluten Free Rigatoni cooked – 1 container Ricotta – 16 oz Mozzarella sliced
Place 1 ladle of sauce on bottom of the cast iron pan or pie dish. Pipe ricotta filling into each piece of rigatoni and assemble in a fan shape in the dish.
Cover each layer with sauce and continue until there is no rigatoni left. Add a final layer of sauce on top and cover with a layer of mozzarella.
Bake rigatoni for 30-40 minutes in the middle rack covered. Remove the lid for the last 10 minutes of cooking. The rigatoni is done when the cheese bubbles and starts to turn golden.