Oven-Baked Four Cheese Rigatoni Rosa

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  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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1 cup ricotta cheese

2 cups shredded mozzarella cheese (about 8 oz.)

1/4 cup thinly sliced fresh basil leaves

1 egg, slightly beaten

1/8 tsp. ground black pepper

8 ounces rigatoni or large tube pasta, cooked and drained

1 jar Bertolli® Four Cheese Rosa Sauce

2 Tbsp. Italian seasoned dry bread crumbs

2 Tbsp. grated Parmesan cheese


  1. Preheat oven to 350 degrees. Combine ricotta cheese, 1-1/2 cups mozzarella cheese, basil, egg and black pepper; set aside.
  2. Toss hot rigatoni with Sauce in large bowl. Stir in ricotta mixture. Turn into 11 x 7-inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese. Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs are golden brown and cheese is melted.