Oven Baked 4 Cheese Rigatoni RosaPosted: January 12, 2011
Oven Baked 4 Cheese Rigatoni Rosa
1 cup ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz)
¼ cup thinly sliced fresh basil leaves
1 egg, slightly beaten
1/8 tsp. ground black pepper
8 oz. rigatoni or large tube pasta, cooked and drained
1 jar Bertolli Four Cheese Rosa Sauce
2 Tbsp. Italian seasoned dry bread crumbs
2 Tbsp. grated Parmesan cheese
1. Preheat oven to 350°. Combine ricotta cheese, 1 ½ cups mozzarella cheese, basil, egg, and black pepper; set aside.
2. Toss hot rigatoni with Sauce in large bowl. Stir in ricotta mixture. Turn into 11×7 dish, then sprinkle with remaining ½ cup mozzarella cheese, bread crumbs, and Parmesan cheese. Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs are golden brown and cheese is melted.