Categories: Casserole, Main Dish

Ingredients

• 1 (16 ounce) box 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

1. Preheat oven to 375°.

2. Spray a 9×13-inch pan with Pam.

3. Cook rigatoni as per directions on package; drain.

4. Beat eggs in a small bowl.

5. Stir in ricotta cheese, parmesan cheese and parsley.

6. To assemble casserole:.

7. Spread 2 cups pasta sauce to cover bottom of pan.

8. Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.

9. Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.

10. Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.

11. Cover with foil and bake 60-70 minutes until bubbly.

12. Uncover and continue cooking for another 5 minutes until cheese melts.

13. Let stand 15 minutes before serving.

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