Rigatoni With Ricotta Cheese

“This is very good. If you can't find the Barilla Al Forne Sauce, any spaghetti sauce tastes just great. I always use extra cheese in my recipes. I'm a cheese-a-holic. You know--admitting it is the first step LOL. Enjoy the recipe!”
READY IN:
2hrs 10mins
SERVES:
6-8
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Spray a 9x13-inch pan with Pam.
  3. Cook rigatoni as per directions on package; drain.
  4. Beat eggs in a small bowl.
  5. Stir in ricotta cheese, parmesan cheese and parsley.
  6. To assemble casserole:
  7. Spread 2 cups pasta sauce to cover bottom of pan.
  8. Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
  9. Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
  10. Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
  11. Cover with foil and bake 60-70 minutes until bubbly.
  12. Uncover and continue cooking for another 5 minutes until cheese melts.
  13. Let stand 15 minutes before serving.

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