Ingredients
– 12 oz rigatoni pasta
– 1 cup ricotta cheese
– 1 1/2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 1/2 cups heavy cream (or milk for a lighter option)
– 2 garlic cloves, minced
– 1 tbsp olive oil
– 1/2 tsp Italian seasoning
– Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C). Cook rigatoni in salted boiling water until al dente. Drain and set aside.
2. Heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant, about 1 minute. Stir in heavy cream, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
3. In a large bowl, combine cooked rigatoni, ricotta, half the mozzarella, half the Parmesan, and the garlic cream sauce. Mix well.
4. Transfer the mixture to a greased baking dish. Sprinkle the remaining mozzarella and Parmesan on top.
5. Bake for 20-25 minutes, or until the top is golden and bubbly.
6. Let cool slightly before serving, garnished with a pinch of black pepper or fresh parsley if desired.