BAKED PENNE RIGATE

Baked Penne Rigate image

Provided by Angela Pietrantonio

Categories Pasta

Time 50m

Number Of Ingredients 9

1 1/2 c angela's meat sauce (or use your favorite tomato sauce)
1 lb penne rigate or ziti
salt to taste
2 lb ricotta
1/2 lb mozzarella, shredded
1/2 c grated parmesan cheese
2 large eggs, beaten
1/2 c chopped fresh parsley
ground black pepper to taste

Steps:

1. Preheat oven to 375*F.
2. Spoon half of the sauce onto bottom of a 9x13-inch baking dish.
3. Bring 4 quarts of water to boil. Add the penne and 1 1/2 tablespoons of salt and cook until not quite done.
4. Meanwhile, combine and blend the ricotta, mozzarella, half the Parmesan, eggs, parsley, and pepper in a large mixing bowl.
5. When the pasta is ready, drain and toss in the bowl with the ricotta mixture. Transfer the pasta to the baking dish and spread out evenly. Top with the remaining sauce and sprinkle with the rest of the Parmesan. Bake 20 to 25 minutes or until bubbly.