Pepperoni Rigatoni Bake

Name: Pepperoni Rigatoni Bake
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; 12 teaspoon salt; 12 teaspoon black pepper

10 ingredients

10 steps

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
12 teaspoon salt
12 teaspoon black pepper

Directions

1

Cook pasta as label directs.
2

Preheat oven to 375 degrees.
3

Grease 3 to 3 1/2 quart casserole or 13 x 9 glass baking dish.
4

In large bowl, lightly beat eggs with wire whisk.
5

Stir in all the rest of the ingredients.
6

Drain rigatoni.
7

Add rigatoni to cheese mixture and toss to coat.
8

Pour into the casserole dish.
9

Bake, uncovered, 20 to 25 minutes or till edges are golden and center is almost set.
10

Let stand 5 minutes before serving.