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Four Cheese Rigatoni Bake




Source of Recipe


Jodimarie


List of Ingredients




1 lb. rigatoni, penne, fusilli or bowties, cooked al dente (don't over cook because you are going to bake it too)
1 28 to 32 oz. jar/can of your favorite spaghetti sauce
1 7 oz can of mushroom slices or pieces, 2 if you really like mushrooms like I do. (optional if you don't. Sliced olives are good too!) additional tomato sauce or canned diced tomatoes if desired, (one 8 oz can of each or one 16 oz can of either)
Filling:
1 lb. ricotta or cottage cheese
1 8 to 12 oz. ball of mozzarella cheese, grated.
4 to 6 oz of cheddar or provolone grated (or some of each)
1/4 to 1/2 cup grated parmesan
(all amounts of the grated cheeses can be adjusted for the size of your family and your dietary needs. If you have a larger group or really like cheese use about 3 to 3 1/2 cups total, otherwise 2 1/2 cups total is good. I don't use the fat free cheeses because they don't melt well)
1 or 2 eggs beaten or equivalent egg substitute
Minced garlic, salt, pepper, oregano and basil to your taste


Recipe



Heat oven to 375 degrees, lightly oil or spray a 9" x 13" baking dish.

Cook pasta, drain don't rinse. Return to the pan with heat on low, add the spaghetti sauce. The pasta should be fairly saucy. You can add the tomatoes or tomato sauce if desired or needed to make it saucier. Add the mushrooms if you are using them. You can also add about 8 oz of browned ground meat or sausage if you wish. Warm through.
While the rigatoni ( or pasta of choice) is cooking, make the filling using the cheeses, egg, and spices.

a) Reserve some of the grated cheeses, except the parmesan, for the top, about half a cup.
b) Mix the remaining with the ricotta or cottage cheese, parmesan and spices, adjust to taste before adding the egg.
c) Add enough egg to make the filling soft but still hold it together.

Place about 2/3 of the pasta mixture in your pan, top with all of the cheese filling.

Top the cheese mixture with the remaining pasta and the reserved cheeses. Sprinkle with additional parmesan cheese.

Cover with foil and bake in oven for approx. 25 to 30 minutes, until the cheese melts and the sauce is bubbly.

Yield: 8 to 12 servings.