Baked Pasta with Ricotta
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Baked Pasta with Ricotta
YIELD Makes 12 servings
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INGREDIENTS
| 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 |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| 2 | jars (26 ounces each) marinara sauce, divided |
| 3 | cups (12 ounces) shredded mozzarella cheese, divided |
PREPARATION:
- 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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