Baked Pasta with Ricotta Photo
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
You Might Also Like
Pasta Bourguignonne

Anyone can cook. Take this to heart the next time you embark of trying to cook authentic French cuisine. Read our recipes to find out everything you need to know.

Shrimp in Pea Coats

You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.

search recipes
Don't Miss