Ingredients:
1 (16 ounce) boxes rigatoni pasta
2 eggs
1 (15 ounce) ricotta cheese
3/4 cup parmesan cheese, grated
1 tablespoon parsley, dried
3 cups mozzarella cheese, shredded, divided
2 (26 ounce) jars pasta sauce, barilla al forne divided
Directions:
Preheat oven to 375F.
Spray a 9×13-inch pan with Pam.
Cook rigatoni as per directions on package; drain.
Beat eggs in a small bowl.
Stir in ricotta cheese, parmesan cheese and parsley.
To assemble casserole:.
Spread 2 cups pasta sauce to cover bottom of pan.
Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
Cover with foil and bake 60-70 minutes until bubbly.
Uncover and continue cooking for another 5 minutes until cheese melts.
Let stand 15 minutes before serving.
Servings: Serve
Time preparation: 40 min.
Time total: 130 min.