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.