Rigatoni Pasta Pie

By mhyde

Ingredients

• 2 jars of Rao’s Homemade Four Cheese Sauce - 3 Packs / Cases
• 1 bag (17.6 ounce) of Rao’s Homemade Rigatoni Pasta - also available in Gluten Free
• 2 - 15 ounce containers ricotta cheese
• 16 ounces shredded mozzarella or Italian blend cheese, set aside 4 ounces of cheese to sprinkle on top
• 1/2 cup finely grated Parmesan cheese
• 2 large eggs
• 1/4 cup finely chopped basil
• black pepper to taste

Preparation

Step 1

Preheat oven to 375 °F.
Cook Rao’s Homemade Rigatoni Pasta in rapidly boiling salted water until al dente. Drain rigatoni and set aside.
Lightly grease a 10 inch springform pan.
Pour 1 cup of Rao's 4 Cheese Sauce onto bottom of pan and spread with spoon. Sprinkle 1 cup of mozzarella on top of sauce evenly.
Arrange rigatoni noodles vertically in pan until full.
In a large mixing bowl, beat the eggs and add the cheeses, basil and black pepper, mix well.
Put cheese mixture into pastry bag or large Ziploc bag with corner cut, then pipe a small amount of the mixture into each piece of rigatoni.
Pour Rao’s Homemade Four Cheese Sauce over the top of the pie.
Sprinkle remaining 4 ounces of shredded mozzarella cheese over the sauce.
Bake at 375 degrees for 45 minutes until cheese is golden and bubbling.
Remove from oven and allow to rest for 15 minutes before cutting.