- 4 Cups tomato sauce
- 1/2 Pound fresh ricotta cheese
- 1 Pound rigatoni, cooked al dente
- 2 Cups shredded mozzarella cheese
- 1 1/2 Cup freshly grated Parmigiano-Reggiano cheese
Preheat the broiler.
In a large saucepan, bring the sauce to a boil. Remove from the heat and pour half the sauce into a bowl, and reserve. Add the ricotta and the cooked rigatoni to the saucepan with the sauce, mix to combine, and bring to a simmer over low heat. Spoon the hot rigatoni-sauce mixture into a baking dish and add the reserved sauce. Top with the shredded mozzarella and grated Parmigiano-Reggiano and broil until the cheeses have melted, about 6 to 8 minutes. Serve immediately.