Name: Oven-Baked Four Cheese Rigatoni Rosa
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 c. ricotta cheese -; 2 c. shredded mozzarella cheese (about 8 ounces) -; 1/4 c. Thinly sliced fresh basil leaves -; 1 egg -; tsp. ground black pepper -; 8 oz. rigatoni or large tube pasta -; 1 jar Bertolli® Four Cheese Rosa Sauce -; 2 tbsp. Italian seasoned dry breadcrumbs -; 2 tbsp. grated Parmesan cheese -

Ingredients for - Oven-Baked Four Cheese Rigatoni Rosa

1. 1 c. ricotta cheese

2. 2 c. shredded mozzarella cheese (about 8 ounces)

3. 1/4 c. Thinly sliced fresh basil leaves

4. 1 egg

5. tsp. ground black pepper

6. 8 oz. rigatoni or large tube pasta

7. 1 jar Bertolli® Four Cheese Rosa Sauce

8. 2 tbsp. Italian seasoned dry breadcrumbs

9. 2 tbsp. grated Parmesan cheese

How to cook deliciously - Oven-Baked Four Cheese Rigatoni Rosa

1 . Stage

Preheat oven to 350 degrees. Combine ricotta cheese, 1 1/2 cups mozzarella cheese, basil, egg, and black pepper; set aside.

2 . Stage

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

3 . Stage

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