Oven-Baked Four Cheese Rigatoni Rosa

2016-01-07
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Gnocchi With Wild Mushroom Ragu

  • Pasta Dough

  • Pasta with Swiss Chard

  • Spinach and Pasta Pie

  • Cacio e Pepe e Zucca

Ingredients

  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese (about 8 oz.)
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 egg, slightly beaten
  • 1/8 tsp. ground black pepper
  • 8 ounces rigatoni or large tube pasta, cooked and drained
  • 1 jar Bertolli(R) Four Cheese Rosa Sauce
  • 2 Tbsp. Italian seasoned dry bread crumbs
  • 2 Tbsp. grated Parmesan cheese

Method

Step 1

Preheat oven to 350 degrees. Combine ricotta cheese, 1-1/2 cups mozzarella cheese, basil, egg and black pepper; set aside.

Step 2

Toss hot rigatoni with Sauce in large bowl. Stir in ricotta mixture. Turn into 11 x 7-inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese. Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs are golden brown and cheese is melted.

Leave a Reply

Your email address will not be published. Required fields are marked *