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

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