Lunch: Pepperoni Rigatoni Bake

Ingredients

1 package rigatoni or penne pasta
2 large eggs
1 c. whole milk
1 c. shredded part skim mozzarella cheese
1 c. grated Parmesan cheese
1 container part-skim ricotta cheese
4 oz. sliced pepperoni
1 package frozen peas
1/2 tsp. salt
1/4 tsp. ground black pepper

Instructions

Heat large covered saucepot of salted water to boiling over high heat. Add rigatoni and cook as label directs.
Meanwhile, preheat oven to 375 degrees F. Grease 3- to 3 1/2-quart casserole (about 2 inches deep) or 13- by 9-inch glass baking dish.
In large bowl, with wire whisk, lightly beat eggs. Stir in milk, mozzarella, Parmesan, ricotta, pepperoni, frozen peas, salt, and pepper until well combined.
Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Transfer rigatoni mixture to prepared casserole. Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set. Let stand 5 minutes before serving.

Add a review for Pepperoni Rigatoni Bake