Skillet Baked Stuffed Rigatoni

By á-24666

Ingredients

• 1 lb rigatoni pasta
• 8 ounces ricotta cheese
• 4 ounces goat cheese
• Kosher salt
• Fresh black pepper
• 3 cups marinara (or good quality store bought marinara)
• 1 handful fresh basil leaves
• 1/2 cup finely grated parmesan cheese

Preparation

Step 1

Preheat the oven to 350 degrees.
2. Bring a large pot of salted water to a boil. Add the rigatoni and cook to 2 minutes shy of al dente. Drain them.
3. In a medium sized bowl, combine the ricotta cheese and the goat cheese and stir until well combined. Season with kosher salt and black pepper.
4. Put the cheese mixture in a pastry bag or Ziploc and snip the end off. Pipe the room temperature cheese into the rigatoni noodles.
5. Pour 1 cup on the bottom of a 10” skillet. Follow that with the basil leaves.
6. Line up all the noodles in concentric circles, 1 layer at a time.
7. When all of the noodles are in the pan. Pour the remaining sauce over the top of the noodles.
8. Sprinkle the parmesan over the top of the sauce. (if you want to refrigerate, this is the point where you would do that).
9. Bake the pasta about 15 minutes until the edges are getting golden and the dish is very hot.
10. Serve hot!