Oven-Baked Four Cheese Rigatoni Rosa


  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 egg, slightly beaten
  • 1/8 tsp. ground black pepper
  • 8 ounces rigatoni pasta [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°. 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.
  3. Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs are golden brown and cheese is melted.