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.
Page 2 of 2Rigatoni With Ricotta Cheese (cont.)
Directions
Uncover and continue cooking for
another 5 minutes until cheese melts.
- Let stand 15 minutes before serving.
mmmmmm rigatoni :)
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