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Ingredientes
- 1 pkt (16 ounce) Rigatoni
- 2 x Large eggs
- 1 ct (15 ounce) Ricotta Cheese
- 3/4 c. (3 ounce) Parmesan cheese, grated
- 1 Tbsp. Parsley
- 2 jar (26 ounce) Marinara Past Sauce, divided
- 3 c. (12 ounce) Mozzarella cheese, shredded
Direcciones
- Preheat oven to 375 . Spray 13x9x2 inch baking pan with non-stick cooking spray. Cook rigatoni according to package directions; drain. In small bowl, beat Large eggs. Stir in ricotta, parmesan and parsley.
- Layer in the following order:
- 1. 2 c. Marinara Sauce spread to cover bottom of pan.
- 2. Half of the cooked rigatoni over the sauce, top with half of ricotta mix, dropped by spoonfuls.
- 3. 1 c. mozzarella, 2 c. marinara sauce, remaining rigatoni and ricotta mix.
- Top with 1 c. mozzarella, remaining marinara and remaining 1 c. mozzarella.
- Bake covered with foil till bubbly, 60 - 70 min. Uncover and continue cooking about 5 min or possibly till cheese is melted. Let stand 15 min before serving.
- Yield: 12 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 137 | |
| Calories from Fat 77 | 56% |
| Total Fat 8.6g | 11% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 284mg | 12% |
| Potassium 53mg | 2% |
| Total Carbs 3.44g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.27g | 1% |
| Protein 11.2g | 18% |
