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
- Preheat oven to 375°.
- Spray a 9x13-inch pan with Pam.
- Cook rigatoni as per directions on package; drain.
- Beat eggs in a small bowl.
- Stir in ricotta cheese, ½ cup parmesan cheese, ¼ cup of gruyere and parsley.
- To assemble casserole:.
- Spread 2 cups pasta sauce to cover bottom of pan.
- Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
- Layer 1/2 cup mozzarella cheese and ½ cup gruyere, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
- 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.
- Cover with foil and bake 60-70 minutes until bubbly.
Directions
- Uncover and continue cooking for another 5 minutes until cheese melts.
- Let stand 15 minutes before serving.
Labels: italian food, italian macaroni, italian rigatoni, main italian dish, ricotta cheese, rigatoni, rigatoni bake
1 Comments:
mmmmmm rigatoni :)
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