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Recipe By: Amy Cobb

Rigatoni Con Ricotta


  • 1 package (16 oz) rigatoni noodles
  • 2 eggs
  • 1 container (15 oz) ricotta cheese
  • 3/4 cup (3 oz) grated Parmesan cheese
  • 1 TBSP dried parsley
  • 2 jars (26 oz) pasta sauce
  • 3 cups (12 oz) shredded mozzarella cheese


Preheat oven to 375 and spray a 13 X 9 pan with cooking spray.
Cook rigatoni per package instructions.
Beat eggs. Stir in ricotta, parmesan cheese, and parsley.
To assemble, spread 2 cups of sauce to cover the bottom of the pan.
Place half of the cooked rigatoni in the pan.
Drop spoonfuls of the ricotta mixture over the noodles.
Layer with 1 cup of mozzarella cheese.
Pour remaining sauce and top with rest of the ricotta mixture and 1 cup of cheese.
Uncover and cook 35-45 minutes. Let stand 15 minutes.

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