Preparation:
1. After draining the pasta and discarding the water, put the pasta back in the pot. Stir in the Ricotta and Mozzerella. Stir in 2 cups of the sauce. Stir in the grated cheese.
2. Transfer to a baking dish (use PAM or some other vegetable spray to coat the dish). Pat down the mixture. Top with the remaining sauce; use a little extra grated cheese on top.
3. Bake at 190 øC for 25 minutes or until the pasta on top is golden brown. If the top starts to get to brown before the dish is thoroughly baked, wrap in aluminum foil and continue to bake.
Author's Notes: Don't be afraid to use extra grated cheese if you like that taste. Variation: Stir in before transferring to baking dish.
Difficulty : easy. Precision : measure ingredie |
