Pasta

Barilla Rigatoni Con Ricotta

  • 1 pkg (16 oz) Rigatoni
  • 2 Eggs
  • 1 container (15 oz) Ricotta Cheese
  • 3/4 cup (3 oz) Parmesan cheese, grated
  • 1 Tablespoon Parsley
  • 2 jars (26 oz) Marinara Past Sauce, divided
  • 3 cups (12 oz) Mozzarella cheese, shredded

    • Preheat oven to 375°. Spray 13x9x2 inchbaking pan with non-stick cooking spray. Cook rigatoni according to package directions; drain. In small bowl, beat eggs. Stir in ricotta, parmesan and parsley.

    Layer in the following order: 1. 2 cupsMarinara Sauce spread to cover bottom of pan.

    2. Half of the cooked rigatoni over the sauce, top with half of ricotta mixture, dropped by spoonfuls.

    3. 1 cupmozzarella, 2 cups marinara sauce, remaining rigatoni and ricotta mixture.

    Top with 1 cup mozzarella, remaining marinara and remaining 1 cup mozzarella.

    Bake covered with foil until bubbly, 60 - 70 minutes. Uncover and continue cooking about 5 minutes or until cheese is melted. Let stand 15 minutes before serving.

    Yield: 12 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!