1/2 lb. rigatoni or penne pasta
3 cups ricotta
1/3 cup milk
1/2 lb. mozzarella, shredded
1 cup grated parmigiano
salt & pepper to taste
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne
Preheat oven to 375 degrees F.
Bring a pasta pot of water to a boil. Add salt and pasta. Boil until al dente (tender, but not “mushy” soft). Drain well.
In a large mixing bowl, combine the ricotta and milk. Mix until smooth. Season well with salt & pepper. Add the nutmeg and hot pepper. Add cooked pasta to the ricotta mixture and toss to coat well.
Spread 1/2 of the pasta mixture in a medium casserole dish. Sprinkle with 1/2 of the mozzarella and 1/2 of the grated parmigiano. Repeat with another layer. Bake until golden and bubbly, about 30 minutes.