Pepperoni Rigatoni Bake
Instructions:
- Serve this simple, hearty dish with a green salad to lighten things up.
- 1 package (16 ounces) rigatoni or penne pasta
- 2 large eggs
- 1 cup whole milk
- 1 cup shredded part-skim mozzarella cheese (4 ounces)
- 1 cup grated Parmesan cheese (3 ounces)
- 1 container (15 ounces) part-skim ricotta cheese
- 4 ounces sliced pepperoni, cut into slivers (1 cup)
- 1 package (10 ounces) frozen peas
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- In large saucepot, cook pasta as label directs.
- Meanwhile, preheat oven to 375°F.Grease 3- to 31⁄2-quart casserole (about 2 inches deep) or 13" by 9" glass baking dish.
- In large bowl, with wire whisk, lightly beat eggs. Stir in milk, mozzarella, Parmesan, ricotta,pepperoni, frozen peas, salt, and pepper untilwell combined.
- Drain rigatoni.Add rigatoni to cheesemixture and toss to coat.Transfer rigatonimixture to prepared casserole. Bake, uncovered, 20 to 25minutes or until edges are golden and center is almost set. Let stand 5minutes before serving.
- P R E P 25 minutes
- C O O K 20 minutes
- MA K E S 6 main-dish servings