Ingredients
Scale
- 1 pound rigatoni pasta
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine ricotta cheese, egg, garlic, oregano, salt, and pepper. Mix until well combined.
- Add the cooked rigatoni to the cheese mixture, followed by marinara sauce. Stir gently until pasta is evenly coated.
- In a greased baking dish, layer half of the rigatoni mixture. Sprinkle half of the mozzarella cheese on top.
- Add the remaining rigatoni mixture and top with the rest of the mozzarella and parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Garnish with fresh basil if desired.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: 450
- Fat: 20g
- Carbohydrates: 48g
- Protein: 25g