• Preheat oven to 350 °F.
  • Cook Rao’s Homemade Rigatoni Pasta in rapidly boiling salted water until al dente. Drain rigatoni and set aside.
  • Place one spoonful of Rao’s Roasted Eggplant Sauce in each ramekin to coat the bottom.
  • Brown the chopped meat and season to taste (drain liquids).
  • Add remaining Rao’s Roasted Eggplant Sauce to meat.
  • Mix in mushrooms and 4 tablespoons ricotta cheese to the meat sauce and stir to combine.
  • Place rigatoni noodles standing up in ramekins until full.
  • Fill each rigatoni with 1 small scoop of ricotta cheese and 1 small scoop of sauce/meat mixture.
  • Sprinkle each filled ramekin with mozzarella cheese.
  • Bake at 350 °F for 15 minutes.

Makes 8 (3 inch) ramekins.

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