Lunch: Oven-Baked Four Cheese Rigatoni Rosa

When the kids are clamoring for dinner, whip up a batch of this cheesy pasta casserole covered with golden breadcrumbs and Parmesan.

This recipe includes superfoods such as:

Basil

Health benefits of Oven-Baked Four Cheese Rigatoni Rosa

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 c. ricotta cheese
2 c. shredded mozzarella cheese (about 8 ounces)
1/4 c. Thinly sliced fresh basil leaves
1 egg
.13 tsp. ground black pepper
8 oz. rigatoni or large tube pasta
1 jar Bertolli® Four Cheese Rosa Sauce
2 tbsp. Italian seasoned dry breadcrumbs
2 tbsp. grated Parmesan cheese

Instructions

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

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