White Rigatoni. Sunday sauce on the side (for my 6 yr old).
1.5 lbs Rigatoni
32 oz Whole Milk Ricotta cheese
2 Large Eggs
2 Cups Mozzerella grated
1/2 C Locatelli Romano grated
Salt & Pepper to taste.
Directions: Cook the Rigatoni al dente. Rinse, cool, set aside.
In a mixing bowl combine Ricotta, Romano, eggs and 1 C Mozzerella. Save the 2nd C to sprinkle on top.
Mix cheese and eggs with a large spoon or whisk until blended. Do not overmix. Add salt and pepper to taste. In large mixing bowl or pot, combine pasta and cheese mixture.
Ready to bake. Preheat oven to 350. Put pasta mixture into a baking pan at lease 10×14 in size. Sprinkle remaining 1C Mozzerella on top.
Bake 35 mins. Longer for more browning.
I want you to know that I made this with my Nana who was born in 1918 and I make this for my wife and children who love Rigatoni. I just realized that in these 4 generations we have all
enjoyed this Principe family favorite. This is one way to honor my family and wish many blessings to yours.