Baked Rigatoni

Baked Rigatoni
Baked Rigatoni

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

Directions

I buttered the inside of a 13 x 9 disposable pan, ( since I was giving this dish away) spread homemade marinara sauce on the bottom and then 1/3 of the rigatoni, then with a make shift piping bag I added dollops of ricotta all around the layer of pasta as well as good sprinkling of shredded mozzarella, next added the grated romano cheese all over. Repeat 2 more times starting all over with the sauce again. The ricotta mixture was made by folding a good handful of chopped spinach (squeezed and drained of all liquid) into a pound of fresh ricotta along with one egg, a healthy dose of grated cheese, salt and pepper. I like to keep my baked rigatoni a little lighter by not covering the top with a layer of mozzarella, I think there’s plenty inside, but that’s just my preference. Ready for the oven, lay a piece of foil on top and bake around 25 minutes at 360F, last 15 minutes remove the foil.

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