Apparently stuffed rigatoni isn't as common as I thought. There's not even a recipe to be found on Allrecipes! (Gasp!) So I had to improvise. And let me tell you, filling those teeny pasta tubes with cheesy goodness is a labor of love.
Combine:
16 ounces ricotta cheese
1 egg
4 ounces shredded mozarella
2 ounces grated parmesan
salt and pepper to taste
parsley, if you've got some -- I used 1 t. fresh
Then put it in a big ole Ziploc bag and cut the corner off. Pipe into a whole bunch of cooked rigatoni (al dente!!) until you can pipe no longer. Then throw the leftover pasta and the leftover filling into the fridge, vowing to fill more later. (Yeah, right.)
In a casserole dish, layer sauce, rigatoni, sauce, rigatoni, sauce. My husband insists that marinara is much better than meat sauce for this particular dish. You can throw some cheeses in between, or just save it all for the top. Bake, covered, at 350 degrees for 45 minutes, then uncover and bake an additional 10-15 minutes.
