with Pomodoro Sauce

BAKED RIGATONI

5 min

20 min

25 min

An Italian dish the whole family will enjoy.

INGREDIENTS

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

INSTRUCTIONS

Preheat oven to 375˚F

1

2

Cook rigatoni pasta in boiling water until it is al dente

3

Mix the ricotta cheese with 2 cups of pomodoro sauce and half of the parmesan cheese

4

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.

5

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.

6

Top with the remaining pomodoro sauce and Parmesan cheese. Bake for 20 minutes.

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