Ingredients:

• 1 lb Fiorfiore Mezzi Rigatoni Pasta
• 1 jar Fiorfiore Tomato & Ricotta Sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tbsp Fiorfiore Extra Virgin Olive Oil

Instructions:

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Add Fiorfiore Mezzi Rigatoni and cook until al dente (about 10–12 minutes).
3. Drain the pasta and toss with a drizzle of olive oil to prevent sticking.
4. Lightly grease a deep baking dish with Fiorfiore Extra Virgin Olive Oil. This will help prevent the pasta from sticking to the dish.
5. In a large mixing bowl, combine the cooked Rigatoni with the Fiorfiore Tomato & Ricotta Sauce. Stir well to ensure every piece of pasta is coated in the sauce.
6. Transfer the pasta mixture to the prepared baking dish, spreading it out evenly.
7. Use a spoon to dollop ricotta cheese generously over the top. If you’re using mozzarella or Parmesan, sprinkle these cheeses evenly over the pasta for a cheesy, bubbly finish.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
9. Remove the foil and bake uncovered for an additional 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
10. Remove the dish from the oven and let it cool for 5 minutes to set.
11. Serve warm as a main course, paired with a simple green salad or garlic bread.