OVEN-BAKED FOUR CHEESE RIGATONI ROSA
- Serves 4
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- prep time: 20 minute(s)
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- cook time: 30 minute(s)
Ingredients:
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1 cup ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/4 cup thinly sliced fresh basil leaves
1 egg, slightly beaten
1/8 tsp. ground black pepper
8 ounces 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
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Directions:
- Preheat oven to 350°. Combine ricotta cheese, 1-1/2 cups mozzarella cheese, basil, egg and black pepper; set aside.
- Toss hot rigatoni with Sauce in large bowl. Stir in ricotta mixture. Turn into 11 x 7-inch baking dish, then sprinkle with remaining 1/2 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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