8 ounces penne pasta, cooked and drained 1 jar Bertolli® Tomato & Basil Sauce 1 can (14 oz.) artichoke hearts, drained and sliced 2 ounce thinly sliced prosciutto, cut into thin strips 1 container (15 oz.) ricotta cheese 1 cup shredded fresh mozzarella cheese, divided 1/4 cup grated Parmesan cheese
|