Serves: 4
Total Calories: 1,260
Cook the pasta according to package directions.
In a large, heavy saucepan, heat the marinara sauce over medium-high heat to the boiling point. Remove from heat and pour half the sauce into a bowl. Return the saucepan to the heat and fold in the ricotta and drained pasta until thoroughly combined. Pour the mixture into a 9 x 13-inch baking dish that has been lightly greased with olive oil, and cover with the reserved sauce. Sprinkle the mozzarella and Parmigiano- Reggiano over top. Place under the broiler until the cheeses melt, about 6–8 minutes.
Serve piping hot with a cold, crisp salad and a loaf of country bread.
This Rigatoni Sorrentino recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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