Rigatoni from Trenchers Farmhouse is perfect for making a quick and comforting batch of baked ziti. If you have a sauce already made or a jar of Vt Tomato Sauce you'll have dinner on the table in under half an hour.
4 cups of your favorite red sauce
1 box Trenchers rigatoni
1 tub ricotta
1 - 2 T milk
8 oz mozzarella, grated
1/3 cup grated gouda
salt, red pepper flakes to taste
Set a pan of salted water on to boil for the pasta and preheat your oven to 375.
In a large bowl, thin out the ricotta with the milk.
Generously season with salt and red pepper flakes.
Add half the grated mozzarella and gouda and mix.
Cover the bottom of a cast iron pan or casserole with a thin layer of tomato sauce.
When the pasta is not quite al dente, drain it and then gently stir into the cheese mixture.
Transfer the cheese and pasta to your prepared baking dish.
Pour the remaining tomato sauce (should be about 2, 2.5 cups) on to the pasta and gently spread so that no pasta is exposed.
Sprinkle the rest of the grated mozzarella and some more gouda on top.
Cover and bake for 20-25 minutes, until bubbly and golden and serve immediately.