Oven-Baked Four Cheese Rigatoni Rosa
Makes: 4 servings
Nutrition Facts (per serving): Calories: 574 | Total Fat: 28g | Saturated Fat: 17g | Carbohydrates: 48g | Fiber: 2g | Sugar: 3g | Protein: 32g | Cholesterol: 132mg | Sodium: 607mg
Total Time: 50 min | Prep: 20 min | Cook: 30 min
Ingredients:
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese (about 8 oz.)
- 1/4 cup fresh basil leaves, thinly sliced
- 1 egg, lightly beaten
- 1/8 teaspoon ground black pepper
- 8 ounces rigatoni or other large tube pasta, cooked and drained
- 1 jar Bertolli Four Cheese Rosa Sauce
- 2 tablespoons Italian seasoned dry bread crumbs
- 2 tablespoons grated Parmesan cheese
Instructions:
- Preheat oven to 350F (175C).
- In a medium bowl, combine ricotta, 1 cups of the mozzarella, basil, beaten egg, and black pepper; set aside.
- In a large bowl, mix the hot cooked rigatoni with the Four Cheese Rosa sauce, then stir in the ricotta mixture until well blended.
- Transfer to an 11 x 7-inch baking dish. Top with the remaining cup mozzarella, bread crumbs, and grated Parmesan.
- Cover with foil and bake about 25 minutes. Remove foil and bake 5 more minutes, or until cheese is bubbling and bread crumbs are crispy and golden.
Tips:
- Serve with a simple green salad and garlic bread.
- Substitute another tube-shaped pasta if desired.
- For extra flavor, add crushed red pepper or swap some mozzarella for provolone or fontina.
- Assemble ahead and refrigerate; add a few extra minutes to baking time if starting cold.
Serving Suggestions:
- Serve hot, straight from the baking dish.
- Garnish with extra basil if desired.
- Pairs well with roasted vegetables or a Caprese salad for a classic Italian meal.
