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Pollo alla Firènze
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Baked Pasta with Ricotta
Yield: Makes 12 servings
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:
1.
Preheat oven to 375°F. Spray 13X9-inch baking pan with nonstick cooking spray.
2.
Cook rigatoni according to package directions; drain. Meanwhile, beat ricotta, Parmesan, eggs, salt and pepper in medium bowl until well blended.
3.
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.
4.
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
