HAWAII CHEESE RECIPES

Name: Rigatoni With Ricotta Cheese
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 1 casserole, 6-8 serving(s)
Ingredients: 1 (16 ounce) box rigatoni pasta; 2 eggs; 1 (15 ounce) ricotta cheese; 3/4 cup parmesan cheese, grated; 1 tablespoon parsley, dried; 3 cups mozzarella cheese, shredded, divided; 2 (26 ounce) jars pasta sauce, barilla al forne divided

RIGATONI WITH RICOTTA CHEESE RECIPE - FOOD.COM

Rigatoni With Ricotta Cheese Recipe - Food.com image

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!

Total Time 2 hours 10 minutes

Prep Time 40 minutes

Cook Time 1 hours 30 minutes

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) box rigatoni pasta
2 eggs
1 (15 ounce) ricotta cheese
3/4 cup parmesan cheese, grated
1 tablespoon parsley, dried
3 cups mozzarella cheese, shredded, divided
2 (26 ounce) jars pasta sauce, barilla al forne divided

Steps:

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

Nutrition Facts : Calories 848.7, FatContent 36.6, SaturatedFatContent 17.9, CholesterolContent 227.2, SodiumContent 1825.8, CarbohydrateContent 86, FiberContent 3.5, SugarContent 24.3, ProteinContent 43.2

RIGATONI WITH RICOTTA CHEESE RECIPE - FOOD.COM

Rigatoni With Ricotta Cheese Recipe - Food.com image

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!

Total Time 2 hours 10 minutes

Prep Time 40 minutes

Cook Time 1 hours 30 minutes

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) box rigatoni pasta
2 eggs
1 (15 ounce) ricotta cheese
3/4 cup parmesan cheese, grated
1 tablespoon parsley, dried
3 cups mozzarella cheese, shredded, divided
2 (26 ounce) jars pasta sauce, barilla al forne divided

Steps:

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

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