Ingredients
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1
-
2
-
1
-
3/4
-
1
-
3
-
2
-
-
-
-
-
-
-
-
Directions
Rigatoni With Ricotta Cheese, 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!, I made a half a recipe because I only had half a container of ricotta left. This recipe is so simple, so forgiving. I ended up using about a half a large jar of ragu – and I should have just warmed up Some sauce and pure it over the top when serving. But it was delish the way I made it too! I put some sauce on the bottom of an 8 inch round pan. Then mixed the rest of the sauce with my half cooked rigatoni, and put half the rigatoni in the pan, spread half the ricotta mixture over the pasta, then sprinkled on some provel and some mozzarella, then the rest of the pasta, then put dollops of the remaining ricotta on top and sprinkled more mozzarella and provel. Baked at 350 for 25 minutes and the top was browning and bubbly. Will make again. I told my husband we should have added some chopped chicken breast and mushrooms to make it a more complete meal. Oh, and I added some garlic pepper and a pinch of onion powder to my ricotta.
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Steps
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1
Done
|
Preheat Oven to 375. |
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2
Done
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Spray a 9x13-Inch Pan With Pam. |
|
3
Done
|
Cook Rigatoni as Per Directions on Package; Drain. |
|
4
Done
|
Beat Eggs in a Small Bowl. |
|
5
Done
|
Stir in Ricotta Cheese, Parmesan Cheese and Parsley. |
|
6
Done
|
to Assemble Casserole: |
|
7
Done
|
Spread 2 Cups Pasta Sauce to Cover Bottom of Pan. |
|
8
Done
|
Place 1/2 of the Cooked Rigatoni Over Sauce; Top With 1/2 the Ricotta Mixture Dropped by Spoonfuls. |
|
9
Done
|
Layer 1 Cup Mozzarella Cheese, 2 Cups Pasta Sauce, Remaining Rigatoni, and Remaining Ricotta Mixture. |
|
10
Done
|
Top With 1 Cup Mozzarella, Remaining Pasta Sauce Then the Last 1 Cup of Mozzarella Cheese. |
