Baked Pasta with Ricotta

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Browse the article Baked Pasta with Ricotta

Baked Pasta with Ricotta Photo
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:
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