Cheesy Baked Penne With Artichokes

Ingredients

• 8 ounces penne pasta, cooked and drained
• 1 jar Bertolli® Tomato & Basil Sauce
• 1 can (14 oz.) artichoke hearts, drained and sliced
• 2 ounce thinly sliced prosciutto, cut into thin strips
• 1 container (15 oz.) ricotta cheese
• 1 cup shredded fresh mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven 350°.
2. Toss hot penne with 1/2 of the Pasta Sauce. Spoon 1/2 of the penne mixture in 2-quart baking dish. Top with artichoke hearts, prosciutto, ricotta, 1/4 cup mozzarella and 1 tablespoon Parmesan cheese. Spoon in remaining penne mixture, then top with remaining Pasta Sauce and cheeses. Bake 30 minutes or until heated through.