Rigatoni Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. Rigatoni pasta
3 lbs. Ricotta cheese
1 lb. Mozzarella, shredded
1/2 cup Pecorino Romano Cheese, grated
4 Eggs, lightly beaten
1Tbsp Salt
1 tsp. Pepper
2 Tbsp. dried Parsley or 4 Tbsp fresh
Make mini meatballs and tomato sauce to add to Rigatoni Lasagna. (both in recipe index)
Use a 10½ x 18 ½ x 2” baking pan.
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Directions: |
Directions:Boil Rigatoni according to package directions. Drain and rinse with cold water.
Spread half of Rigatoni pasta in the pan.
Mix Ricotta with grated cheese, eggs, salt, pepper and parsley. Mix well.
Dollop half of Ricotta mixture over Rigatoni.
Next add 2 to 3 cups of the tomato sauce and meatballs over all.
Place the remaining Rigatoni over top.
Repeat with the other half of the Ricotta mixture, and more sauce and meatballs.
Bake in 375º oven for 1/2 hour or until bubbly. Serve with sauce on the side. Serves 10-15. |
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Number Of
Servings: |
Number Of
Servings:10 to 15 |
Preparation
Time: |
Preparation
Time:About 2 hours |
Personal
Notes: |
Personal
Notes: I have been making this dish for at least 50 years or more.
Everyone loves this recipe, and it feeds a crowd.
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