Rigatoni Con Ricotta

By á-2852

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

Details

Servings 12

Preparation

Step 1

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.