Monday, February 7, 2011

Cheese Rosa Pasta

1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup thinly sliced fresh basil leaves
1 egg, slightly beaten
1/2 t. ground black pepper
8 ounces rigatoni (or other pasta) cooked and drained
1 jar Bertolli Four Cheese Rosa Sauce
2 T. Italian Seasoned dry bread crumbs
2 T. grated Parmesan Cheese

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

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

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

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