Ingredients for Rigatoni With Ricotta Cheese
- Rigatoni Pasta
- 2 large eggs
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 4 cups shredded mozzarella cheese
- Pasta Sauce
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How to Make Rigatoni With Ricotta Cheese
- Preheat oven to 375°F (190°C).
- Spray a 9x13 inch baking dish with cooking spray.
- Cook 1 pound of rigatoni according to package directions until al dente. Drain and set aside.
- In a medium bowl, beat 2 large eggs lightly.
- Stir in 15 ounces of ricotta cheese, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley.
- Spread 2 cups of your favorite pasta sauce evenly over the bottom of the prepared baking dish.
- Layer half of the cooked rigatoni over the sauce.
- Spoon half of the ricotta mixture over the rigatoni.
- Sprinkle 1 cup of shredded mozzarella cheese over the ricotta layer.
- Repeat layers: 2 cups pasta sauce, remaining rigatoni, remaining ricotta mixture.
- Top with 2 cups shredded mozzarella cheese and the remaining 1 cup of pasta sauce.
- Cover the baking dish with aluminum foil.
- Bake for 60-70 minutes, or until bubbly and heated through.
- Remove foil and bake for an additional 5 minutes to allow the cheese to brown slightly.
- Let stand for 15 minutes before serving to allow the casserole to set.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
97g
Fat
89g
Carbs
28g
