Oven-baked Four Cheese Rigatoni Rosa

BertolliReviews(1)
Geet S.: "Soooo good! It was a hit at the potluck I went to…" Read More
9Ingredients
270Calories
50Minutes

Ingredients

  • 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® 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)

Directions

  1. Preheat oven to 350°. 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.
Discover more recipes from Bertolli

NutritionView more

270Calories
Sodium12%DV280mg
Fat22%DV14g
Protein31%DV16g
Carbs6%DV19g
Fiber0%DV0g

PER SERVING *

Calories270Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat8g40%
Trans Fat
Cholesterol115mg38%
Sodium280mg12%
Potassium125mg4%
Protein16g31%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber0g0%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Geet S. 21 Aug 2016
Soooo good! It was a hit at the potluck I went to. I made it again and altered the recipe by using a different pasta sauce, a red sauce with sausage, and added 1lb ground beef...it was extraordinary! A real 5/7!