Recipe ingredients
- 1 pound ricotta cheese
- 1 pound rigatoni, ziti, or mostaccioli pasta
- 2 eggs beaten
- 5 tablespoons Parmesan
- 1/4 cup Italian seasoned breadcrumbs
- 1 tablespoon butter
- 8 ounces mozzarella cheese
- 2 tablespoons parsley, fine chop (optional)
- 1/4 cup chopped prosciutto (optional)
Recipe method
- Preheat oven to 350 degrees F. Grease a 10-inch springform pan. Cook pasta until tender.
- In a medium bowl, combine ricotta and eggs plus 3 tablespoons parmesan and parsley. Set aside.
- In a small bowl, combine bread crumbs and 2 tablespoons parmesan until blended. Toss pasta with butter.
- Layer 1/3 pasta, 1/2 ricotta, 1/3 mozzarella, 1/2 prosciutto and 1/3 breadcrumbs in the pan.
- Repeat layers, finishing with 1/3 pasta, mozzarella and breadcrumbs.
- Bake 30 to 35 minutes (40 to 45 minutes if refrigerated). Cool 10 minutes.
- Run knife around and remove sides of pan to serve.
Other pasta recipes:
Pasta torte recipe
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