Rigatoni is a form of tube shaped pasta that is larger than penne. Rigatoni is ridged and the ends of the tubes are cut straight, not at an angle like penne. Goes well with a number of chunky tomato sauces, works great for baked pasta dishes.
1 lb. Rigatoni
2 pints Assenti's Marinara Sauce
1 lb. Ricotta cheese
12 oz. frozen petite peas
8 oz. grated Mozzarella cheese
8 oz. grated Parmigiano cheese
Add 1 lb. of fresh Rigatoni to 4-5 quarts of salted boiling water for 4 minutes. Drain and rinse the Rigatoni and set aside. In a large bowl combine the cooked Rigatoni, Assenti's Marinara Sauce, both grated cheeses, frozen peas, and Ricotta. Add salt and pepper to taste. Lightly mix together all of the ingredients. Place the mixture into a 9x11 pan, bake covered with aluminum foil for 25 minutes at 350.
Available daily in these flavors: Egg