15 ounces Ricotta cheese (1 3/4 cups)
2 eggs, beaten
8 ounces shredded Mozzarella cheese (2 cups), divided
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1 pinch black pepper
12 ounces rotini, cooked and drained
1 28-ounce jar Ragú Hearty Pasta Sauce — Spicy Red Pepper
Servings: 6
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine Ricotta cheese, eggs, 1 cup Mozzarella cheese, parsley, salt and pepper; stir to mix well. In another bowl, combine hot cooked pasta and sauce.
3. Layer half of pasta mixture in an 11 × 7-inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture. Bake, covered, 35 to 40 minutes or until bubbly. Uncover; top with remaining Mozzarella cheese. Bake 5 minutes or until cheese melts.
Serves 4-6.
2 eggs, beaten
8 ounces shredded Mozzarella cheese (2 cups), divided
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1 pinch black pepper
12 ounces rotini, cooked and drained
1 28-ounce jar Ragú Hearty Pasta Sauce — Spicy Red Pepper
Servings: 6
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine Ricotta cheese, eggs, 1 cup Mozzarella cheese, parsley, salt and pepper; stir to mix well. In another bowl, combine hot cooked pasta and sauce.
3. Layer half of pasta mixture in an 11 × 7-inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture. Bake, covered, 35 to 40 minutes or until bubbly. Uncover; top with remaining Mozzarella cheese. Bake 5 minutes or until cheese melts.
Serves 4-6.
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