Ingredients

1 cup ricotta cheese

1 cups shreeded mozzarella cheese

1/4 cup thinly sliced fresh basil leaves

1 egg slightly beaten

1/8 tsp ground black pepper

8 oz rigatoni or large tube pasta, cooked and drained

1 jar bertolli Four Cheese Rosa Sauce

2 tbs italian seasoned dry bread brumbs

2 tbsp grated parmesan cheese

Preparation

  1. Preheat oven to 350 degrees.
  2. Combine ricotta cheese, 1 1/2 cups mozzarella cheese, basil, egg, and black pepper, set aside
  3. Toss hot rigatoni with sauce in large bowl. Stir in ricotta mixture.
  4. Turn into 11x7 inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs, and Parmesan cheese.
  5. Bake covered 25 mins.
  6. Remove cover and bake an additional 5 mins or until bread crumbs are golden brown and cheese is melted.