Baked Four-Cheese Rigatoni
Recipe: #12856
June 26, 2014
Categories: Casseroles, Cheese, Rigatoni, Sunday Dinner, Oven Bake, Vegetarian, Vegetarian Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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