Rigatoni Con Ricotta

By s_curtis444

Ingredients

• 1 pkg. rigatoni
• 2 eggs
• 1 container (15oz) ricotta cheese
• 3/4 c. grated parm
• 1 tbsp. dried parsley
• 2 jars (26oz each) pasta sauce
• 3 c. shredded mozzarella

Preparation

Step 1

Preheat to 375. Spray 13x9 baking pan w/ nonstick spray. Cook rigatoni according to package directions; drain.

Beat eggs in small bowl. Stir in ricotta, parm, and parsley.

To assemble casserole, spread 2 c. pasta sauce to cover bottom of pan. Place half of rigatoni over sauce; top w/ half of ricotta mixture, dropped by spoonfuls. Layer w/ 1c. mozzarella, 2 c. pasta sauce, remaining rigatoni, and ricotta mix. Top w/ 1 c. mozzarella, remaining sauce, remaining mozzarella.

Cover w/ foil and bake 1hr or till bubbly. Uncover and continue cooking 5 mins. or till cheese is melted. Let stand 15 mins. before serving.