Pepperoni Rigatoni Bake

Ingredients

  • 1 (16 ounce) package rigatoni pasta
  • 1 cup whole milk
  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
  • 1 (15 ounce) container ricotta cheese
  • 4 large eggs
  • 4 ounces pepperoni, sliced then cut into slivers
  • + 3 more ingredients
    • 1 (10 ounce) package frozen peas
    • ½ teaspoon salt
    • ½ teaspoon black pepper

1 Cook pasta as label directs. 2 Preheat oven to 375 degrees. Grease 3 to 3 1/2 quart casserole or 13 x 9 glass baking dish. 3 In large bowl, lightly beat eggs with wire whisk. Stir in all the rest of the ingredients. 4 Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Pour into...

View full recipe at SpringPad

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