Oven Baked 4 Cheese Rigatoni Rosa

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.




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