Jack Rogers & Jackie O. | Spring Wish List

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFvaVfgX318KhZ9hZdSsECvtEAgh0vpKDzUHY_H0_gjEjTLeFRP0n9c3pw3Om1Lus_JtTMQpS7JFbrPuDs_UMCQ2s2_5AUi9baA_AN0a6Yi7Xif_2Mrikni2EeO9mRDlaS8g10efkKjf9/s1600/kennedy%252Bfamily%252Bhyannis%252Bport.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFvaVfgX318KhZ9hZdSsECvtEAgh0vpKDzUHY_H0_gjEjTLeFRP0n9c3pw3Om1Lus_JtTMQpS7JFbrPuDs_UMCQ2s2_5AUi9baA_AN0a6Yi7Xif_2Mrikni2EeO9mRDlaS8g10efkKjf9/s1600/kennedy%252Bfamily%252Bhyannis%252Bport.jpg" /></a></div> <br />It is snowing today in Massachusetts as I write this.  No bother, it is March 1st tomorrow - Spring is basically here! <br /><br />My post-baby body is on its way back to normal, but as you mothers out there know... it is not really back.  The scale might say it is, but trust me, it is not.  Not yet - I do have faith that my stomach will be flat sans flab some day and that my bottom will return to where it once was and my chest will no longer push my shirt buttons to the max.  Some day.  Like in another month or two.  Right?  For now, I'm moving on to brighter things - shoes.  Spring/Summer shoes.  I may not be able to have my exact same figure back right away, but that is not going to stop me from feeling great until I do.  Enter, a fresh pair of <a href="http://gan.doubleclick.net/gan_click?lid=41000613802236178&pubid=21000000000393866" target="_blank">Jack Rogers</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIy1NFrrucQiGey4PTNLolZI8AWyoivdW-OkFnjMRbIZUg_rgH8ZNibCiEAjqxZf7RgvYBj5f0iw_sXOtE7C7X5blvVV7GAnfw7m23h5VPmfoEVMEqquS5RihMx_EqZJ-rIIRv0UIL1pq/s1600/navajo-480x287.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIy1NFrrucQiGey4PTNLolZI8AWyoivdW-OkFnjMRbIZUg_rgH8ZNibCiEAjqxZf7RgvYBj5f0iw_sXOtE7C7X5blvVV7GAnfw7m23h5VPmfoEVMEqquS5RihMx_EqZJ-rIIRv0UIL1pq/s1600/navajo-480x287.png" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFvaVfgX318KhZ9hZdSsECvtEAgh0vpKDzUHY_H0_gjEjTLeFRP0n9c3pw3Om1Lus_JtTMQpS7JFbrPuDs_UMCQ2s2_5AUi9baA_AN0a6Yi7Xif_2Mrikni2EeO9mRDlaS8g10efkKjf9/s1600/kennedy%252Bfamily%252Bhyannis%252Bport.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>I have had several pairs of these (<a href="http://gan.doubleclick.net/gan_click?lid=41000613802236178&pubid=21000000000393866" target="_blank">Jack Rogers Navajo sandals</a>) over the years.  All in the same color - platinum.  I love them.  I get sooo many compliments on them every time I wear them.  They are special.  They are simple.  They are casual and dressy.  You can wear them with cropped pants, skirts, dresses, shorts or a swimsuit.  The color is perfect - in between silver and gold.  They go with everything. I love them. <br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96E_5i0cXszdLHx0hPZc4k3ZC4QI0vbDg0435gq0Fc4VDUazBOCeXza9U-BMKzP2hSUkmjbvE8ecCCpD7fFfNliU8Vm4XvcAdONAvObcAumX5DoUfyDQrQvAQVdFKnunGvm3vohLDnDds/s1600/0527jackie-kennedy-jack-rogers2_fa.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96E_5i0cXszdLHx0hPZc4k3ZC4QI0vbDg0435gq0Fc4VDUazBOCeXza9U-BMKzP2hSUkmjbvE8ecCCpD7fFfNliU8Vm4XvcAdONAvObcAumX5DoUfyDQrQvAQVdFKnunGvm3vohLDnDds/s1600/0527jackie-kennedy-jack-rogers2_fa.jpg" /></a>Guess who else loved <a href="http://gan.doubleclick.net/gan_click?lid=41000613802236178&pubid=21000000000393866" target="_blank">them</a>?  Jackie O.  She made them famous in the 60's.     <br /><br />As I was cleaning out my closet, I noticed that my pair from the last two years have really taken a beating.  So, I will down-grade them to my "pool/beach" sandals, and order a new pair for nicer wear.  They are about $100 and totally worth it.  Trust me, you will get your money out of them, tenfold.  <br /><br />Get them here at <a href="http://gan.doubleclick.net/gan_click?lid=41000613802236178&pubid=21000000000393866">jackrogers.com</a>.

Jack Rogers & Jackie O. | Spring Wish List

  It is snowing today in Massachusetts as I write this.  No bother, it is March 1st tomorrow - Spring is basically here!  My post-baby body ...

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Lemon Mousse Meringue Tart | Spring Desserts

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqADRGo_mkx3vAL8hWZO9JprubpnYjIinu6mTA0xoHEq-zwik5CvCL7huByPhYNE3aKP1XuY-mRCJBbV6zgPU6gbPn_q5KMcaufTgD7-qtnMUew1ye2V4n1wPpH35JQUoaXsMXoDs1A6wX/s1600/IMG_1658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqADRGo_mkx3vAL8hWZO9JprubpnYjIinu6mTA0xoHEq-zwik5CvCL7huByPhYNE3aKP1XuY-mRCJBbV6zgPU6gbPn_q5KMcaufTgD7-qtnMUew1ye2V4n1wPpH35JQUoaXsMXoDs1A6wX/s640/IMG_1658.JPG" width="640" /></a></div><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F02%2Flemon-mousse-meringue-tart-spring.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-8Xw30kvzo1A%2FT0z2L01M3RI%2FAAAAAAAAI3A%2FbOqUF9YfGxs%2Fs640%2FIMG_1654.jpg&description=Lemon%20Mousse%20Tart%20%23SpringRecipe%20%23Fresh"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br /> Back in January, you might recall that I made a creamy, fresh lemon mousse.  I couldn't get it out of my mind!   I needed another reason to make it again so I recreated it in the form of a tart complete with graham cracker crust and swiss meringue.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPh4lkgbpd9i2uQZcJr1i4MEEHtD5ENTg_Ef0Jr_j-2pGRIUqsYCWMGIPDYaBliwWKMKNkRl0E6A-0YaroyCgRP2czPySicdxarLV6xCh65a2qZp0q1fgd5PS6XTJmZ7BYtVfygSXuCIfx/s1600/IMG_1660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPh4lkgbpd9i2uQZcJr1i4MEEHtD5ENTg_Ef0Jr_j-2pGRIUqsYCWMGIPDYaBliwWKMKNkRl0E6A-0YaroyCgRP2czPySicdxarLV6xCh65a2qZp0q1fgd5PS6XTJmZ7BYtVfygSXuCIfx/s640/IMG_1660.JPG" width="640" /></a></div><br />It is tart, sweet, tangy, and... now it is beautiful enough to serve for a special occasion.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F02%2Flemon-mousse-meringue-tart-spring.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-8Xw30kvzo1A%2FT0z2L01M3RI%2FAAAAAAAAI3A%2FbOqUF9YfGxs%2Fs640%2FIMG_1654.jpg&description=Lemon%20Mousse%20Tart%20%23SpringRecipe%20%23Fresh"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDlhZEDHYNov9j9Iap-5RfD8Ih93-tO7YLDjonclZo-Ov0abYdG8vmYSZO9CeBYXIqIWNMwwriC09DJYx5Gku6xtzfZucFBAE574dKepkwmUtv3wk-47mt_U0b9YslxL_-Z13YS6XyzaT/s1600/IMG_1554.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDlhZEDHYNov9j9Iap-5RfD8Ih93-tO7YLDjonclZo-Ov0abYdG8vmYSZO9CeBYXIqIWNMwwriC09DJYx5Gku6xtzfZucFBAE574dKepkwmUtv3wk-47mt_U0b9YslxL_-Z13YS6XyzaT/s640/IMG_1554.jpg" width="425" /></a></div><br />If you have never tried piping with an icing bag, this is a great one to start on.  Don't be scared!  It is so simple - the big tip will make any attempt look good.  If you are not into it, you can top it with whipped cream instead!<br /><br /><span style="font-size: large;">Lemon Mousse Meringue Tart</span><br /><i>with a graham cracker crust</i><br /><br /><a href="http://jennysteffens.blogspot.com/2012/01/lemon-mousse-fresh-refreshing-dessert.html" target="_blank">1 recipe of Lemon Mousse</a><br />8 graham crackers<br />4 tablespoons of butter<br />1 recipe of Swiss Meringue (recipe below)<br /><br />Prepare the crust by breaking the graham crackers into crumbs by hand or in a food processor.  Melt butter and stir into graham crumbles with a fork.  Pack the mixture into a tart pan packing it all the way up the sides.  Bake at 350 degrees for 8 minutes.  Let it cool completely.<br /><br />Prepare the lemon mousse as the crust cools.  Pour it into the crust.  Chill while you prepare the meringue.  It is best to do this shortly before serving, as meringue does not do great in the refrigerator.<br /><br />Pipe on the meringue using a large starburst tip & pastry bag.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOnH3heIo-nslcrxDzefhV-pi-LmXz1GSyjjKNcAQ0lZlYicOEDso3vLJLYVqDtColnP4Qk5T8KdyksA3xrC7PScggg3TrmXMqmOMKEmlkOHcFXw8iytf4bmoib3KvM_4fmzaEzZDzH4p/s1600/IMG_1539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOnH3heIo-nslcrxDzefhV-pi-LmXz1GSyjjKNcAQ0lZlYicOEDso3vLJLYVqDtColnP4Qk5T8KdyksA3xrC7PScggg3TrmXMqmOMKEmlkOHcFXw8iytf4bmoib3KvM_4fmzaEzZDzH4p/s640/IMG_1539.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8obrVBGkyeZWEVCWcgncJUvww0onZAnV-emUxfWCXNDpvFGKgZkYprpEKCT6lcGsgXX7rx2_ZQj6LXiSDt9_MOPPNDOX3Rpb6NVswFLs-uvd7CSB6WgWLlHSQyXUu2krK8vurgTHbrcv/s1600/IMG_1542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8obrVBGkyeZWEVCWcgncJUvww0onZAnV-emUxfWCXNDpvFGKgZkYprpEKCT6lcGsgXX7rx2_ZQj6LXiSDt9_MOPPNDOX3Rpb6NVswFLs-uvd7CSB6WgWLlHSQyXUu2krK8vurgTHbrcv/s640/IMG_1542.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5_7wnnfZ4tsWuIiFQSTfbHoHDk_QYhNZ7HZmjIW1UE_xm2asb_bXq3GG_P4tnlK5ZnPF3bAd4CtOLEO6F4UN2m2cmvOZ9mU5DvaL5SArsAnWFtmprt5l8YrhEKbqNUm5sVTv_wHfbO0A/s1600/IMG_1543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5_7wnnfZ4tsWuIiFQSTfbHoHDk_QYhNZ7HZmjIW1UE_xm2asb_bXq3GG_P4tnlK5ZnPF3bAd4CtOLEO6F4UN2m2cmvOZ9mU5DvaL5SArsAnWFtmprt5l8YrhEKbqNUm5sVTv_wHfbO0A/s640/IMG_1543.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Y7fs7iaWdgShcmhLAswzRnLifHQdhgUCIzWn__LORXuuGdILHcMwUx2f0JnPurkLUlxq2tq2U5_ASNQw6RZsW8I_YqmuUW0NwC5EAHAXGklur9KHhOQnFgm9ZeDRDkgXdQ7GvL-b9mxg/s1600/IMG_1544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Y7fs7iaWdgShcmhLAswzRnLifHQdhgUCIzWn__LORXuuGdILHcMwUx2f0JnPurkLUlxq2tq2U5_ASNQw6RZsW8I_YqmuUW0NwC5EAHAXGklur9KHhOQnFgm9ZeDRDkgXdQ7GvL-b9mxg/s640/IMG_1544.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20qWEtcvw0unjvk-iFfeHkTiHhhSj1NAFs74RYvigUjCaCr7YaPAsmOGwu5teAkIuch-FVW-OaxKvqBLSkWaHJYQUrrOKFu-wX4jd81Fq6FNgLmRmwBv44qJyZ7gQzjCWXtmMq_GKoAfP/s1600/IMG_1548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20qWEtcvw0unjvk-iFfeHkTiHhhSj1NAFs74RYvigUjCaCr7YaPAsmOGwu5teAkIuch-FVW-OaxKvqBLSkWaHJYQUrrOKFu-wX4jd81Fq6FNgLmRmwBv44qJyZ7gQzjCWXtmMq_GKoAfP/s640/IMG_1548.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-aRAvgGcABvBKTlFtXMmIPnwb13_l-BKzQQ_4WaxqrSy5DWVFjroZb8nMtK7wAXKsXudwhz5idOGuMCMZMGxbUc2ar5R38Q_LomU6uTKuHZI9BzYavK7RawzmVOTPxa_rcQTvZUi6088/s1600/IMG_1553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-aRAvgGcABvBKTlFtXMmIPnwb13_l-BKzQQ_4WaxqrSy5DWVFjroZb8nMtK7wAXKsXudwhz5idOGuMCMZMGxbUc2ar5R38Q_LomU6uTKuHZI9BzYavK7RawzmVOTPxa_rcQTvZUi6088/s640/IMG_1553.JPG" width="640" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1uUMPsjvpAse43yie_2poC_hVBEDVFeJQJHpfgJ1DH_JnGzMKFVlnLVkOfbZqku3KWFcyfwKgXDMx4zJ_V8AOZcySABCfWsM8Z-BO1rnH0H1chLOJ8d-e0z89c0AYmoACrbuh2j-6FRL/s1600/IMG_1561.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1uUMPsjvpAse43yie_2poC_hVBEDVFeJQJHpfgJ1DH_JnGzMKFVlnLVkOfbZqku3KWFcyfwKgXDMx4zJ_V8AOZcySABCfWsM8Z-BO1rnH0H1chLOJ8d-e0z89c0AYmoACrbuh2j-6FRL/s640/IMG_1561.JPG" width="640" /></a> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDlhZEDHYNov9j9Iap-5RfD8Ih93-tO7YLDjonclZo-Ov0abYdG8vmYSZO9CeBYXIqIWNMwwriC09DJYx5Gku6xtzfZucFBAE574dKepkwmUtv3wk-47mt_U0b9YslxL_-Z13YS6XyzaT/s1600/IMG_1554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><span style="font-size: large;">Swiss Meringue</span><br /><br />4 egg whites<br />1 cup of sugar<br />1 pinch of cream of tarter<br /><br />In the top bowl of a double boiler (glass bowl sitting on a sauce pan with simmering water), whisk together egg whites, sugar and cream of tarter.  Cook mixture in the double boiler over medium low heat for 3-5 minutes, or until sugar has dissolved.  If you rub the mixture between your fingers, you should be able to tell if the sugar has dissolved.<br /><br />Transfer the mixture to your kitchen aid fitted with the whisk attachment.  Whisk on high for 7-10 minutes.  The mixture will cool and froth into a thick meringue as it whips.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYbSohiQUEV0EjJKvtbv668OUvqYDqs7Ryb84T7NiOIpfYjdQqRjUutDuy6n33WyQnFuZ2zcyeOHH-VVFj-7f9EkgB921pyZzOguONhz9l-jTk-WDGvPlTxYVQ01OkuiG0yrQYTZ9oY5L/s1600/IMG_1654.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYbSohiQUEV0EjJKvtbv668OUvqYDqs7Ryb84T7NiOIpfYjdQqRjUutDuy6n33WyQnFuZ2zcyeOHH-VVFj-7f9EkgB921pyZzOguONhz9l-jTk-WDGvPlTxYVQ01OkuiG0yrQYTZ9oY5L/s640/IMG_1654.jpg" width="532" /></a></div><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Lemon Mousse Meringue Tart | Spring Desserts

 Back in January, you might recall that I made a creamy, fresh lemon mousse.  I couldn't get it out of my mind!   I needed another reaso...

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Baked Rigatoni with Beef Ragu, Ricotta & Fresh Mozzarella

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9GWUO5rjqrtSAt8o_tcukNm0DlZAZov9HaijbIm6kEkSv6pB1KD-zL769jTfhUaZqZXDQx7SA1CbePBvk0VQcjsuM68SNtGT-y3mPwauna1WGgzaQjK93ccc8wpdrt0SGCn3CtCY9UhT/s1600/IMG_2387.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9GWUO5rjqrtSAt8o_tcukNm0DlZAZov9HaijbIm6kEkSv6pB1KD-zL769jTfhUaZqZXDQx7SA1CbePBvk0VQcjsuM68SNtGT-y3mPwauna1WGgzaQjK93ccc8wpdrt0SGCn3CtCY9UhT/s640/IMG_2387.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwzAFkhdw6luGe6otaXk2hsGo3VmACnmCuE6MFWRYBISxUHk9-nzFz2JHy9iGKi0lU20Wo6G9AHWOykKXUhZ4AXT8NCmmHDdMOh1mCBWo5GdkQhBhhCEtOFV_YarrTrsoWWXOENRttUZR/s1600/IMG_2382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />When we're having people over for dinner, I like to have everything done in advance.  I often adapt one of our favorite recipes so it can be made completely ahead of time and served straight from the oven, like baked pasta.  I've <a href="http://jennysteffens.blogspot.com/2011/05/penne-pasta-pie-chicken-tomato-cream.html" target="_blank">written before about how great baked pastas</a> are for entertaining - they are easy and <i>everyone</i> loves pasta. <br /><br />Here, I've adapted our favorite <a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html" target="_blank">Beef, Tomato & Wine Ragu</a> (normally served with homemade Pappardelle pasta) to a baked pasta with store-bought Rigatoni topped with Ricotta & Mozzarella cheese.  I especially like how rustic and casual this is - everyone will feel right at home when they see this comforting looking dish on the table.<br /><br />It is a very low maintenance recipe - the sauce slow cooks in the oven all day, then add the cooked pasta and top withe cheeses.  From there you can put it into the refrigerator to reheat later, or put it straight into the oven and hold it there until you're ready to serve it.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPU0PPOK2nnP72o5JgK0RGQNtDsXc4FBqCrPe4AV2EOR2YcgLIu3efSBlYDSTS3bec8v_YR68PD88ajw2wzuPXW-yVNLtLydVVi5ipGITMN-wX-ffjwtFLIvFpITtBtwj8OnxcVjCWMlc/s1600/IMG_2383.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPU0PPOK2nnP72o5JgK0RGQNtDsXc4FBqCrPe4AV2EOR2YcgLIu3efSBlYDSTS3bec8v_YR68PD88ajw2wzuPXW-yVNLtLydVVi5ipGITMN-wX-ffjwtFLIvFpITtBtwj8OnxcVjCWMlc/s640/IMG_2383.jpg" width="426" /></a><span style="font-size: large;">Baked Rigatoni </span><br /><i>with Beef Ragu, Ricotta & Fresh Mozzarella </i><br /><br /><a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html" target="_blank">Prepared Beef Ragu Recipe (without the Pappardelle)</a><br />1 pound of Large Rigatoni<br />8 ounces of Ricotta Cheese<br />8 ounces of Fresh Mozzarella<br />Fresh Thyme or Basil<br /><br />Cook pasta in a large pot of boiling salted water until it is Al Dente - or still firm, as the pasta will continue cooking in the sauce.   I usually cook it 2-3 minutes short of the cooking time for the best result.  Strain the pasta and put it directly into the oven-safe crock with the ragu.  Stir in and combine it with the sauce.  With a large spoon, dollop the ricotta on top of the pasta, then follow with slices of mozzarella.  Garnish with fresh thyme or basil.  If serving immediately, put it back into a 250 degree oven, uncovered for 10-20 minutes until the cheese has melted.  If you are serving later, refrigerate it, then put it into a 300 degree oven for 30 minutes to completely reheat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwzAFkhdw6luGe6otaXk2hsGo3VmACnmCuE6MFWRYBISxUHk9-nzFz2JHy9iGKi0lU20Wo6G9AHWOykKXUhZ4AXT8NCmmHDdMOh1mCBWo5GdkQhBhhCEtOFV_YarrTrsoWWXOENRttUZR/s1600/IMG_2382.JPG" style="margin-left: 1em; 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Baked Rigatoni with Beef Ragu, Ricotta & Fresh Mozzarella

When we're having people over for dinner, I like to have everything done in advance.  I often adapt one of our favorite recipes so it ca...

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