1 cup BelGioioso Ricotta con Latte® cheese
4 cups red sauce
5 oz. BelGioioso Parmesan cheese, grated
16 oz. rigatoni pasta, cooked al dente
8 oz. BelGioioso Fresh Mozzarella cheese, cut into cubes
Preheat oven to 375˚F. Combine BelGioioso Ricotta con Latte® with 2 cups of red sauce and some BelGioioso Parmesan. Combine pasta with the Ricotta mixture. Pour a small amount of red sauce into the bottom of a baking dish and fill with half of the pasta mixture. Place the cubes of Fresh Mozzarella on top and then cover with the rest of the pasta mixture. Top with the remaining red sauce and Parmesan. Bake for 15-20 minutes.