Rigatoni Con Ricotta

Rigatoni Con Ricotta
Rigatoni Con Ricotta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    pkg. Rigatoni

  • 2

    eggs

  • 1

    container (15 oz.) ricotta cheese

  • 3/4

    cup (3 oz.) grated Parmesan cheese

  • 1

    tbsp. dried parsley

  • 2

    jars (26 oz. ea.) marinara pasta sauce divided

  • 3

    cups (12 oz.) shredded mozzarella cheese, divided

Directions

Preheat oven to 375 degrees. Spray 13x9 baking pan with nonstick cooking spray. Cook rigatoni according to package directions; drain. In small bowl, beat eggs. Stir in ricotta, Parmesan and parsley. Layer in the following order: 1. 2 cups marinara sauce spread to cover bottom of pan. 2. Half of cooked rigatoni over sauce; top with half of ricotta mixtrure, dropped by spoonfuls. 3. 1 cup mozzarella, 2 cups marinara sauce, remaining rigatoni and ricotta mixture. Top with 1 cup mozzarella, remaining marinara sauce and remaining 1 cup of mozzarella. Bake covered with foil until bubbly, 60-70 minutes. Uncover and continue cooking about 5 minutes or until cheese is melted. Let stand 15 minutes before serving.

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