Rigatoni With Ricotta Cheese

Submitted by kzbhansen

"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!"

 

• Ready In: 2hrs 10mins
• Ingredients: 7
• Yields: 1 casserole
• Serves: 6-8

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

directions

1. Preheat oven to 375°.
2. Spray a 9x13-inch pan with Pam.
3. Cook rigatoni as per directions on package; drain.
4. Beat eggs in a small bowl.
5. Stir in ricotta cheese, parmesan cheese and parsley.

6. To assemble casserole:

7. Spread 2 cups pasta sauce to cover bottom of pan.
8. Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
9. Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
10. Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
11. Cover with foil and bake 60-70 minutes until bubbly.
12. Uncover and continue cooking for another 5 minutes until cheese melts.
13. Let stand 15 minutes before serving.

Reviews

[Peach01]

You can't be wrong with this recipe! This is great for days that you don't want to cook but still wants to eat something great... I added basil, oregano, sea salt & fresh black pepper to the ricotta mixture. It was fantastic! :-)

 

[faith58]

Made this for dinner and wow wee, This was awesome. When I realized how much this gem of a recipe makes I had to transfer to a bigger dish. I didn't measure the cheese as I am like you karen, I am a cheeseAholic :) The family just loved it. This will definately be made again. Thanks for a great recipe. Made for the cookathon for karen, Karen we are praying for you and know how strong you are. :) *hugs*

 

[januarybride]

I made a half a recipe because I only had half a container of ricotta left. This recipe is so simple, so forgiving. I ended up using about a half a large jar of ragu - and I should have just warmed up Some sauce and purée it over the top when serving. But it was delish the way I made it too! I put some sauce on the bottom of an 8 inch round pan. Then mixed the rest of the sauce with my half cooked rigatoni, and put half the rigatoni in the pan, spread half the ricotta mixture over the pasta, then sprinkled on some provel and some mozzarella, then the rest of the pasta, then put dollops of the remaining ricotta on top and sprinkled more mozzarella and provel. Baked at 350 for 25 minutes and the top was browning and bubbly. Will make again. I told my husband we should have added some chopped chicken breast and mushrooms to make it a more complete meal. Oh, and I added some garlic pepper and a pinch of onion powder to my ricotta.

 

[ScottishSweetheart]

Thanks! I had a small jar of pizza sauce, some cottage cheese (instead of ricotta) and gemelli I wanted to use up and this worked well. I halved everything since it's just the two of us and we had enough for two days. I also cut up a link of precooked chicken sausage and threw it in. I'm making it again today, but this time with turkey pepperoni. I like recipes like this where you can use stuff you have around the house for an economical meal. I also make it up during the day and put it in the fridge until dinner time. Then I do the baking part. Makes it very convenient!

 

[Adriana C.]

This is a great recipe! I used Trader Joe's Rigatoni and that was perfect.. big fat rigatoni. I was craving something with Ricotta.. to that mix I added Pensey's Tuscan Sunset herbs. Also put a blend of many kinds of cheeses and after cooked topped with fresh Basil and oregano. Definitely use a big enough pan because there are thick layers like a lasagna, and set on a tray in oven. Very satisfying, this will be a staple for us.