Baked Pasta with Ricotta
YIELD Makes 12 servings
|1||package (16 ounces) uncooked rigatoni or penne pasta|
|1||container (15 ounces) ricotta cheese|
|2/3||cup grated Parmesan cheese|
|2||eggs, lightly beaten|
|1/8||teaspoon black pepper|
|2||jars (26 ounces each) marinara sauce, divided|
|3||cups (12 ounces) shredded mozzarella cheese, divided|
- Preheat oven to 375°F. Spray 13X9-inch baking pan with nonstick cooking spray.
- Cook rigatoni according to package directions; drain. Meanwhile, beat ricotta, Parmesan, eggs, salt and pepper in medium bowl until well blended.
- Spread 2 cups marinara sauce over bottom of prepared pan; spoon half of cooked pasta over sauce. Top with half of ricotta mixture and 1 cup mozzarella. Repeat layers of marinara sauce, pasta and ricotta mixture. Top with 1 cup mozzarella, remaining marinara sauce and 1 cup mozzarella.
- Cover with foil; bake about 1 hour or until bubbly. Uncover and bake about 5 minutes more or until cheese is completely melted. Let stand 15 minutes before serving.
This recipe appears in: Italian
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