If your regular spaghetti night has turned about as limp as an overcooked noodle, it's time to consider a few new pasta recipes. Baked rigatoni is an easy way to add some interest to the usual pasta-and-sauce combination. This recipe can be made with homemade red sauce, if you happen to make your own, or does just fine with store-bought sauce as well. Pair this fabulous baked rigatoni recipe with a side salad and garlic bread for a well-rounded meal.
Things You'll Need
- 1 lb. rigatoni
- 1 cup shredded mozzarella
- 1 tbsp. garlic powder
- 1 tsp. salt
- 2 cups Ricotta
- 1 egg
- 4 cups pasta sauce
- Baking dish
- Pasta pot
Preheat oven to 325 degrees Fahrenheit.
In a large mixing bowl, add Ricotta cheese, egg, salt and garlic powder. Mix well. Add some fresh parsley if desired.
Bring 7 cups of water to a boil and follow directions on rigatoni box to prepare the rigatoni. Remove pasta when cooked, drain excess water and set aside.
Mix the pasta sauce with the rigatoni and add some of the shredded mozzarella cheese. In large casserole dish, place a layer of rigatoni on bottom. Add a layer of the Ricotta mixture. Continue to alternate layers until you have three layers of rigatoni and Ricotta mixture.
Add a thin layer of sauce on top and sprinkle on the rest of the mozzarella. Bake in the preheated oven for 35 minutes. Remove from the oven after the cooking time is over, let stand for about 10 minutes and serve.
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