Baked Rigatoni with Ricotta and Herbs

This baked pasta is a quintessential comfort food, with creamy ricotta and rich tomato sauce all baked to bubbly, cheesy perfection. Al dente rigatoni, each tube perfectly capturing the flavorful sauce, is nestled amongst dollops of creamy, slightly tangy ricotta. The whole dish is blanketed in a generous layer of melted mozzarella, creating a golden-brown, bubbly crust that promises a warm and satisfying meal.

½ pound rigatoni pasta

1 ½ cups ricotta cheese

1 lemon, zest and juice

1 egg

¼ teaspoon salt and freshly ground pepper

1 teaspoon each chopped thyme and basil

1 cup marinara sauce

1 cup mozzarella cheese, shredded or diced

Additional basil and thyme for garnishing

In a large pot with salted water, cook the rigatoni according to package directions, taking it off the heat a few minutes before it is tender, al dente. Allow pasta to cool for a few minutes.

In a large bowl, combine ricotta, lemon zest, lemon juice, salt and black pepper. Toss the pasta into the mixture, stirring to combine.

Preheat the oven to 425 degrees. Prepare the 4 Gourmand Collection Rectangular Bakers with butter or cooking spray.

Add the pasta mixture evenly to each dish. Top with marinara sauce and add diced or shredded mozzarella cheese.

Bake in the preheated oven for 10-12 minutes until the cheese is melted and the sauce is bubbling.

Allow to cool for a few minutes, then add fresh thyme and basil to the top before serving.