Wednesday, August 21, 2013

Rigatoni & Ricotta Pie

This dish wasn't nearly as time consuming as it looks.  In fact, it was really simple.  I used homemade marinara and sliced fresh mozzarella - you could easily use jarred sauce and pre-shredded mozzarella to save even more time!

Rigatoni & Ricotta Pie 
Serves 6

1lb rigatoni pasta
16 oz marinara
15 oz part skim ricotta cheese
8 oz fresh mozzarella
Extra marinara for serving

1.  Preheat oven to 350. Cook rigatoni just shy of al dente.  Drain and rinse with cold water. While pasta is cooking, mix pasta sauce and ricotta cheese until ricotta is incorporated.

2.  In an 8 inch springform pan, arrange the cooked and cooled rigatoni standing upright.  Top with sauce smoothing it as you go to be sure the rigatoni is filled with sauce.

3.  Top pasta with fresh mozzarella and bake for 30-40 minutes.  Remove from oven and allow to cool for 10-15 minutes.  Remove from pan, slice and top with additional pasta sauce.  Enjoy!

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