8 ounces penne pasta, cooked and drained 1 jar Bertolli® Tomato & Basil Sauce 2 jars (6 oz. ea.) marinated artichoke hearts, drained and coarsely chopped 2 ounces thinly sliced prosciutto or boiled ham, cut into thin strips 1 container (15 oz.) ricotta cheese 1 cup shredded mozzarella cheese (about 4 oz.) 1/4 cup grated Parmesan cheese
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