INGREDIENTS:
1 lb. Ronzoni rigatoni #27
7 to 8 c. your favorite spaghetti sauce
1 lb. Ricotta cheese
8 oz. thinly sliced Mozzarella cheese
1/2 c. grated Parmesan cheese
DIRECTIONS:
Cook rigatoni as directed 15 to 20 minutes. Drain well. In an oven- proof dish, pour 2 cups spaghetti sauce. Layer 1/2 of rigatoni onto sauce. Spread Ricotta cheese over pasta, then add 1/4 cup Parmesan followed by half of the Mozzarella. Cover with sauce. Repeat with remaining pasta, Parmesan, and Mozzarella. Spoon additional sauce over the top and put into preheated oven at 375 degrees. Bake until hot and bubbly.
Related recipes:
- Baked Rigatoni INGREDIENTS: 1 lb. Ronzoni rigatoni #27 7 to 8 c. your favorite spaghetti sauce 1 lb. Ricotta cheese 8 oz. thinly sliced Mozzarella cheese 1/2...
- Baked Rigatoni INGREDIENTS: 1 lb. Ronzoni rigatoni #27 7 to 8 c. your favorite spaghetti sauce 1 lb. Ricotta cheese 8 oz. thinly sliced Mozzarella cheese 1/2...
- Baked Rigatoni INGREDIENTS: 16 oz. ground Italian turkey sausage 1 pkg. pepperoni, sliced 4 oz. can sliced mushrooms, drained 8 oz. pkg. rigatoni pasta 1 (32 oz.)...
- Baked Rigatoni INGREDIENTS: 16 oz. ground Italian turkey sausage 1 pkg. pepperoni, sliced 4 oz. can sliced mushrooms, drained 8 oz. pkg. rigatoni pasta 1 (32 oz.)...
- Baked Rigatoni INGREDIENTS: 16 oz. ground Italian turkey sausage 1 pkg. pepperoni, sliced 4 oz. can sliced mushrooms, drained 8 oz. pkg. rigatoni pasta 1 (32 oz.)...