RIGATONI PARMESAN

RIGATONI PARMESAN2006-02-14 19.56.20

A wonderfully versatile dish that you can customize with mushrooms, sausage, meatballs, or even cooked ground beef.  Make it your own for a dinner that will please any Italian food lover.

INGREDIENTS:

One 16 oz box of uncooked pasta (penne, ziti, rotini or rigatoni)

1 ½ quarts (6 cups) homemade sauce

¼ cup fresh grated Parmesan

¼ cup fresh grated Romano

1 cup ricotta cheese

2 cups shredded Italian blend cheese

PREPARATION:

Cook pasta in salted water, but undercook it by 2 minutes.  Drain and set aside.

Mix ricotta cheese into sauce, then pour enough sauce into a 13×9 baking dish to cover the bottom.

Add half the pasta, stirring to mix.  Sprinkle with half the Romano and Parmesan. Add half the Italian blend.  Repeat with Italian blend cheese being the top layer. Cover lightly with foil, and if your dish is very full, put a tray underneath it to catch spills.

Bake for 30 min at 350 °F, then uncover and continue baking until cheese is bubbly and browned. (Another 10-15 min).

NOTE:  This dish will freeze very well.  Make a double batch and freeze one before baking.  Lay plastic wrap directly on the cheese and push gently to squeeze out any air.  Lay aluminum foil on top of plastic wrap, label and freeze.  You’ll thank me later.

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By Tika for CHEW WANNA EAT? ©2015

RIGATONI PARMESAN BY TIKA, FOR CHEW WANNA EAT?
RIGATONI PARMESAN BY TIKA, FOR CHEW WANNA EAT?

©2015

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