Barilla Rigatoni Rigatoni Con Ricotta Recipe

• 1 pkt (16 ounce) Rigatoni
• 2 x Large eggs
• 1 ct (15 ounce) Ricotta Cheese
• 3/4 c. (3 ounce) Parmesan cheese, grated
• 1 Tbsp. Parsley
• 2 jar (26 ounce) Marinara Past Sauce, divided
• 3 c. (12 ounce) Mozzarella cheese, shredded

1. Preheat oven to 375 .
2. Spray 13x9x2 inch baking pan with non-stick cooking spray.
3. Cook rigatoni according to package directions; drain.
4. In small bowl, beat Large eggs.
5. Stir in ricotta, parmesan and parsley.
6. Layer in the following order:
7. 1.
8. 2 c. Marinara Sauce spread to cover bottom of pan.
9. 2.
10. Half of the cooked rigatoni over the sauce, top with half of ricotta mix, dropped by spoonfuls.
11. 3.
12. 1 c. mozzarella, 2 c. marinara sauce, remaining rigatoni and ricotta mix.
13. Top with 1 c. mozzarella, remaining marinara and remaining 1 c. mozzarella.
14. Bake covered with foil till bubbly, 60 - 70 min.
15. Uncover and continue cooking about 5 min or possibly till cheese is melted.
16. Let stand 15 min before serving.
17. Yield: 12 servings

rigatoni, eggs, ricotta cheese, parmesan cheese, parsley, sauce, mozzarella cheese

Taken from cookeatshare.com/recipes/barilla-rigatoni-rigatoni-con-ricotta-78932 (may not work)