with Pomodoro Sauce
2 hrs, 5 min
Known as Arancini in Italian, these delicious little balls can turn your leftover risotto into a delectable hors d'oeuvre.
8 oz. Deca & Otto Buffalo Mozzarella
1 cup ricotta cheese
5 oz. parmesan cheese (grated or shaved)
4 cups pomodoro (tomato) sauce
16 oz. rigatoni pasta
Preheat oven to 375˚F
Cook rigatoni pasta in boiling water until it is al dente
Mix the ricotta cheese with 2 cups of pomodoro sauce and half of the parmesan cheese
Mix the cooked pasta into the ricotta and pomodoro mixture
Prepare baking dish. Pour a small amount of pomodoro sauce into the bottom of the baking dish. Fill baking dish with half of the pasta mixture.
Cut into cubes or shred the Deca & Otto Buffalo Mozzarella and then place throughout the rigatoni and then place the rest of the rigatoni pasta over it.
Top with the remaining pomodoro sauce and Parmesan cheese. Bake for 20 minutes.