cooking4carnivores

Letters are big in my house right now. We talk about the sounds they make, we draw them on magnadoodles and chalkboards, we spot them on signs during road trips. The alphabet is everywhere these days thanks to my little man. His favorite game is to try to figure out what letter a word starts with. We play this a lot at meals as we sit down and eat together. He especially loves when a meal has lots of the same letter. Breakfast of blueberry waffles with a side of blackberries and bananas - bonkers in his book.  Even his baby sister tries to get in on the game, although she thinks every letter is an E or an O. Bless her heart, she'll get it one day. Anyway, this dish contains some of our family's favorite r's - rigatoni, ricotta, and red sauce.

Here is the list of what you need to make this ridiculously good and really easy dish:
1lb of rigatoni
16oz of ricotta
3 cups of mozzarella
1 large jar of red sauce
1/2 cup of parmesan
fresh italain herbs
salt and pepper to taste

Preheat oven to 350 degrees. Boil pasta til aldente, about eight minutes. Drain. Find an oven safe skillet with deep sides. Place pasta in skillet. Toss with ricotta. Add in red sauce. (Note if you like your pasta a bit more saucy add in more at this time.) Heat over a low flame. Stir in two cups of mozzarella until melted. Stir in fresh herbs. I added finely chopped basil, parsley and oregano from my garden. Top with remaining mozzarella and parmesan. Remove from heat and place in oven. Bake uncovered for 25 minutes until dish bubbles. Scoop out hefty portions and serve with more parmesan and fresh herbs if desired.

It is really really good. Sorry couldn't resist just a couple more r's...