Italian Baked Pasta
www.bettycrocker.com
www.bettycrocker.com
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Ingredients

  • 1 package (16 oz) uncooked pasta (such as penne, ziti, rotini or rigatoni)
  • 14 cups marinara sauce (homemade or purchased)
  • 11/2 cup grated Parmesan or Romano cheese
  • 11 container (15 oz) ricotta cheese
  • 12 cups shredded mozzarella cheese (8 oz)1 Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
  • 12 Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 13 Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
  • 14 Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.

Instructions

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