Baked Four-Cheese Rigatoni

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From the Bertolli site. I`ve made quite a few recipes from there that I was happy with, althouth I did change some amounts for this recipe and also added in some cooked bacon"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (194.8 g)
  • Calories 573.4
  • Total Fat - 23.9 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 117.4 mg
  • Sodium - 903 mg
  • Total Carbohydrate - 52.3 g
  • Dietary Fiber - 6.4 g
  • Sugars - 1.2 g
  • Protein - 38.2 g
  • Calcium - 1069.5 mg
  • Iron - 1.7 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 350°.

Step 2

Combine ricotta cheese, 1-1/2 cups mozzarella cheese, 2 tablespoons Parmesan cheese, basil, egg and black pepper; set aside.

Step 3

Toss hot rigatoni with the tomato sauce in large bowl. Stir in ricotta mixture. Turn into 11 x 7-inch baking dish, then sprinkle with remaining 1/2 to 1 cup mozzarella cheese, bread crumbs and Parmesan cheese.

Step 4

Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs are golden brown and cheese is melted.

Tips & Variations


No special items needed.

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