Meatless Rigatoni Casserole

1 hr

8 servings

Ingredients

  • 1 lb (450 g) pkg rigatoni
  • 4 cups Marinara Sauce, prepared
  • 1 can (28 oz/796 ml) diced tomatoes
  • 1 can (28 oz/796 ml) crushed tomatoes
  • 3 tbsp Marinara Sauce Mix
  • 2 tbsp Herb & Garlic Dip Mix
  • Sea Salt, to taste
  • 2 eggs
  • 2 cups part skim ricotta cheese
  • 1⁄4 cup grated Parmesan cheese
  • 2 cups shredded partly skimmed Mozzarella cheese, divided

Preparation

  • Preheat oven to 350° F (175° C).
  • Cook rigatoni according to package directions.
  • Simmer Marinara Sauce and Herb & Garlic Dip Mix for 10 minutes. Season to taste with freshly ground Sea Salt.
  • Beat eggs in large mixing bowl. Add ricotta, Parmesan, and 1 cup mozzarella.
  • Spread 1 1⁄2 cups sauce on bottom of a 9" x 13" baking dish. Top with 1⁄2 of rigatoni, 1⁄2 egg and cheese mixture, and 1⁄2 cup grated mozzarella.
  • Repeat next layer, ending with sauce. Top with remaining mozzarella.
  • Bake, uncovered for 30 to 35 minutes or until bubbling.

Nutritional Information

Per serving: Calories 480, Fat 16 g (Saturated 8 g, 0 0 g), Cholesterol 110 mg, Sodium 280 mg, Carbohydrate 55 g (Fiber 2 g, Sugars 6 g), Protein 25 g.