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October 19, 2012

Italian Rigatoni with Ricotta Cheese Bake






Ingredients

    • 1 (16 ounce) boxes rigatoni pasta
    • 2 eggs
    • 1 (15 ounce) ricotta cheese
    • 1/2 cup parmesan cheese, grated
    • ¼ cup gruyere cheese
    • 1 tablespoon parsley, dried
    • 1 ½ cups mozzarella cheese, shredded, divided
    • 1 ½ cups of gruyere cheese
    • 2 (26 ounce) jars pasta sauce, barilla al forne divided or better yet make your own!
    • 1 tbsp. Basil on top

Directions

  1. Preheat oven to 375°.
  2. Spray a 9x13-inch pan with Pam.
  3. Cook rigatoni as per directions on package; drain.
  4. Beat eggs in a small bowl.
  5. Stir in ricotta cheese, ½ cup parmesan cheese, ¼ cup of gruyere and parsley.
  6. To assemble casserole:.
  7. Spread 2 cups pasta sauce to cover bottom of pan.
  8. Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
  9. Layer 1/2 cup mozzarella cheese and ½ cup gruyere, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
  10. Top with 1/2 cup mozzarella and ½ cup gruyere, remaining pasta sauce then the last 1/2 cup of mozzarella cheese and ½ cup of remaining gruyer.
  11. Cover with foil and bake 60-70 minutes until bubbly.
Page 2 of 2Rigatoni With Ricotta Cheese (cont.)

Directions

  1. Uncover and continue cooking for another 5 minutes until cheese melts.
  2. Let stand 15 minutes before serving.

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1 Comments:

At June 20, 2021 at 2:49 PM , Blogger my wife loves suop :) said...

mmmmmm rigatoni :)

 

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