Baked Rigatoni

Here is a simple dish to make for tomorrow’s game day or just for the families dinner! It’s gonna feed a lot of people and they will love it! The prep time is cut to basically nothing by using my Mama Mancini meatballs and sauce.
You will need:

• 1- lb of rigatoni cooked 3/4’s of the recommended way…they will finish cooking in the oven.
• 1-lb of ricotta drained. Put it in a strainer over a bowl and let it sit for an hour in the fridge.
• 1-lb of mozzarella. Cut 3/4 lb into small pieces and 1/4 into slices
• 1/2 cup of pecorino Romano cheese and extra for the top
• 2- packs of my Mama Mancini meatballs in sauce.

Directions:

1. Heat the oven to 350.
2. In a large bowl crush 1 pack of meatballs into the sauce and also add the sauce from the second pack of meatballs (heat the meatballs from the second pack and serve on the side.)
3. Put the 3/4 lb. small pieces mozzarella, all the ricotta and 1/2 cup Romano in the bowl and mix this all together.
4. Add the half cooked rigatoni and mix completely.
5. Now put all this into a 9″x13″ baking dish layer the rest of the mozzarella on top with some Romano and place in the oven.
6. Bake for 30-45 minutes or until you see the sides bubbling.
7. Let this rest for 10 minutes before serving. Serve with the extra meatballs and some crusty Italian.

– Daniel Mancini

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