Rigatoni With Ricotta Cheese |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
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This is very good. If you can't find the Barilla Al Forne Sauce, any spaghetti sauce tastes just great. I always use extra cheese in my recipes. I'm a cheese-a-holic. You know-admitting it is the first step LOL. Enjoy the recipe! Ingredients:
1 (16 ounce) box rigatoni pasta |
2 eggs |
1 (15 ounce) ricotta cheese |
3/4 cup parmesan cheese, grated |
1 tablespoon parsley, dried |
3 cups mozzarella cheese, shredded, divided |
2 (26 ounce) jars pasta sauce, barilla al forne divided |
Directions:
1. Preheat oven to 375°.
2. Spray a 9x13-inch pan with Pam.
3. Cook rigatoni as per directions on package; drain.
4. Beat eggs in a small bowl.
5. Stir in ricotta cheese, parmesan cheese and parsley.
6. To assemble casserole:.
7. Spread 2 cups pasta sauce to cover bottom of pan.
8. Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
9. Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
10. Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
11. Cover with foil and bake 60-70 minutes until bubbly.
12. Uncover and continue cooking for another 5 minutes until cheese melts.
13. Let stand 15 minutes before serving.
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