Oven-Baked Four Cheese Rigatoni Rosa Indulge your craving for something savory with our Oven-Baked Four Cheese Rigatoni Rosa. Made with Four-Cheese Rosa sauce, shredded Mozzarella and a whole cup of Ricotta cheese, this dish is this perfect creamy comfort food. 4 Servings 20 minutesPrep Time 30 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 cup Ricotta cheese 2 cups Mozzarella cheese, shredded 1/4 cup fresh basil leaves, thinly sliced 1 egg, slightly beaten 1/8 tsp. ground black pepper 8 ounces rigatoni pasta [or large tube pasta],, cooked and drained 1 jar* Bertolli® Four Cheese Rosa Sauce 2 tbsp. Italian seasoned dry bread crumbs 2 tbsp. Parmesan cheese, grated Directions Step 1: Preheat oven to 350°. Combine Ricotta cheese, 1-½ cups Mozzarella cheese, basil, egg and black pepper; set aside. Step 2: Toss hot rigatoni with sauce in large bowl. Stir in Ricotta mixture. Turn into 11" x 7" baking dish, then sprinkle with remaining ½ cup Mozzarella cheese, bread crumbs and Parmesan cheese. Step 3: Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs are golden brown and cheese is melted. Step 4: Variation: For a twist, substitute BERTOLLI® Four Cheese Rosa Sauce with ¾ cup (½ of 15-oz jar) BERTOLLI® Alfredo Sauce with Aged Parmesan Cheese and 1 ¼ cups (½ of 24-oz jar) BERTOLLI® Traditional Marinara with Italian Herbs & Fresh Garlic. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
