Oven-Baked Four Cheese Rigatoni Rosa

• 8 ounces rigatoni or large tube pasta, cooked and drained
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese about 8 oz.
• 2 tablespoons grated Parmesan cheese
• 1 eggs slightly beaten
• 1 jar Bertolli(R) Four Cheese Rosa Sauce
• 2 tablespoons italian seasoned dry bread crumbs
• 1/8 teaspoon ground black pepper
• 1/4 cup fresh basil leaves thinly sliced

1. Preheat oven to 350u0b0. Combine ricotta cheese, 1-1/2 cups mozzarella cheese, basil, egg and black pepper; set aside.
2. Toss hot rigatoni with Sauce in large bowl. Stir in ricotta mixture. Turn into 11 x 7-inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese.
3. Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs are golden brown and cheese is melted.

rigatoni, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, four cheese, bread crumbs, ground black pepper, fresh basil

Taken from www.yummly.com/recipe/Oven-baked-four-cheese-rigatoni-rosa-298183 (may not work)