Baked Rigatoni

This is a great dish to make when you're in a time pinch. It is very quick to put together, requires only a handful of ingredients and is SUPER tasty. 

Tips:

Turn down the temp - fortunately, this recipe is very adjustable with cooking temperature. Like most pasta dishes, you can lower the temperature if you make it ahead, put it in the oven and want it to be ready for dinner.I lowered the temperature to 325 and left it in the oven for 80 minutes and it turned out perfectly. I suggest experimenting with your oven.
Why water? - if you're wondering why there is water added to the recipe, just think about how much liquid that the pasta is going to absorb while baking. 
Shake the jar - I like to measure out the water and then pour it into the sauce jar; this way I can shake the jar clean and get all of that yummy sauce.

Oven Temperature: 350 degrees

Prep Time: 5-10 minutes

Bake Time: 40-50 minutes

 Servings: 6, 1 cup servings

8 ounces (1/2 box) rigatoni pasta, dry

3 cups (1 jar) spaghetti sauce

1 cup water

1/2 cup ricotta cheese

2 Tablespoons milk

1/4 cup Parmesan cheese, grated

1/2 teaspoon salt

1/4 teaspoon ground pepper

Directions:

1) Preheat the oven to 350 degrees.

2) Place dry pasta into the bottom of a 1.5 quart baking dish. 

3) Pour sauce and water over the pasta and stir slightly.

4) In a small bowl, mix together ricotta cheese, milk, Parmesan, salt and pepper.

5) Drop cheese mixture by spoonfuls over the top of the sauce and noodles.

6) Cover the baking dish with aluminum foil and bake for 40-50 minutes or until the noodles are tender.