Double Ricotta Rosa Pasta
8oz. rigatoni pasta
15oz. can of tomato sauce
15oz. tub of ricotta cheese
2 tsp salt
1 tsp coarse pepper
1 tsp italian seasoning
2 tsp red pepper flakes
1/2 lb baked ricotta cheese (I found this in the specialty cheese case)
*can substitute fresh mozzerella
freshly grated parmesean cheese
1. Boil pasta in salted water until almost, but not compleately done.
2. Heat tomato sauce in small saucepan until simmering. Add ricotta cheese until melted. Add salt, pepper, italian seasoning, and red pepper flakes.
3. Place pasta and sauce in a casserole dish. Top with sliced baked ricotta and place under broiler until the cheese is bubbly.
4. Top with basil and parmesean cheese.