Oven-Baked Four Cheese Rigatoni Rosa Recipe serves: 4
Prep Time 20 Minutes
Cook Time 30 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 720
Calories from Fat 360
Total Fat 40 g
Saturated Fat 20 g
Trans Fat 0 g
Cholesterol 170 mg
Sodium 1060 mg
Total Carbs 55 g
Dietary Fiber 2 g
Sugars 7 g
Protein 33 g
Vitamin A 25 %
Vitamin C 2 %
Calcium 60 %
Iron 10 %

Oven-Baked Four Cheese Rigatoni Rosa

Ingredients

  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 egg, slightly beaten
  • 1/8 tsp. ground black pepper
  • 8 ounces rigatoni pasta [or large tube pasta], cooked and drained
  • 1 jar Bertolli® Four Cheese Rosa Sauce
  • 2 Tbsp. Italian seasoned dry bread crumbs
  • 2 Tbsp. grated Parmesan cheese

Directions

  1. Preheat oven to 350°. Combine ricotta cheese, 1-1/2 cups mozzarella cheese, basil, egg and black pepper; set aside.
  2. Toss hot rigatoni with Sauce in large bowl. Stir in ricotta mixture. Turn into 11 x 7-inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese.
  3. Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs are golden brown and cheese is melted.

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