Ingredients

The following ingredients have 12 Servings
  • 16 oz. Ronzoni Gluten Free Multi Grain Penne (with rice, corn and quinoa)
  • 24 oz. ricotta cheese
  • 16 oz. mozzarella cheese
  • 1 large egg
  • 2 24-oz. jars spaghetti sauce (gluten free)
  • 1/2 cup parmesan cheese
  • 1 tbsp. Italian seasoning
  • 1 tbsp. basil

Instruction

  • Bring pasta to a boil and boil until al dente—about 8-10 minutes.
  • Drain.
  • Place pasta in a large mixing bowl.
  • Add ricotta and mozzarella cheeses, egg and one jar of spaghetti sauce.
  • Stir to combine.
  • Place in a greased deep dish 9x13” baking dish.
  • Top with remaining jar of spaghetti sauce.
  • Sprinkle with a tablespoon each of basil and Italian seasoning.
  • Sprinkle with parmesan cheese.
  • Bake, covered at 350° about 45-60 minutes or until hot and bubbly.