A classic Italian recipe from my Nonna’s Memories.
- 1 cup ricotta cheese
- 4 cups red sauce
- 5 oz. Parmigiano cheese, grated
- 16 oz. rigatoni pasta, cooked al dente
- 8 oz. mozzarella cheese, cut into cubes
Preheat oven to 375˚F.
Combine Ricotta with 2 cups of red sauce and some Parmigiano cheese.
Combine pasta with the Ricotta mixture.
Pour a small amount of red sauce into the bottom of a baking dish and fill with half of the pasta mixture.
Place the cubes of mozzarella on top and then cover with the rest of the pasta mixture.
Top with the remaining red sauce and Parmigiano cheese.
Bake for 15-20 minutes.
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