Ingredients
- 1 bag Maurizio Rigatoni
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Parmesan Cheese, divided
- 1 jar Bellino Marinara Sauce (26 oz)
- 1 cup Mozzarella Cheese, shredded
Directions
Cook pasta according to package directions. Drain and spread in a single layer on a baking sheet, tossing with olive oil and ½ cup parmesan cheese. Stand rigatoni upright in an 8-inch springform pan until filled. Place onto a foil-lined baking sheet. Evenly pour sauce over pasta, then cover with mozzarella and remaining parmesan. Cover loosely with foil and bake for 15 minutes. Uncover and cook another 15 minutes, or until cheesy is golden. Let cool for 10 minutes before removing sides of pan. Serves 8.
