Chef Paulette's Elegant Baked Pasta - WSMV News 4

Chef Paulette's Elegant Baked Pasta

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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.

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