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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From the book Good Housekeeping One-Dish Meals. Ingredients:
1 (16 ounce) package rigatoni pasta |
1 cup whole milk |
1 cup mozzarella cheese, shredded |
1 cup parmesan cheese, grated |
1 (15 ounce) container ricotta cheese |
4 large eggs |
4 ounces pepperoni, sliced then cut into slivers |
1 (10 ounce) package frozen peas |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Cook pasta as label directs.
2. Preheat oven to 375 degrees. Grease 3 to 3 1/2 quart casserole or 13 x 9 glass baking dish.
3. In large bowl, lightly beat eggs with wire whisk. Stir in all the rest of the ingredients.
4. Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Pour into the casserole dish. Bake, uncovered, 20 to 25 minutes or till edges are golden and center is almost set. Let stand 5 minutes before serving.
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