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Title: Entrée

Title: Amy’s Baked Rigatoni


1 box Rigatoni, cooked
1 lb. 10oz. jars of your favorite pasta sauce, plus ½ jar for topping
1 lb. Mild pork sausage, cooked
1 lb. Ricotta cheese
1 lb. Mozzarella cheese, shredded
5 eggs, beaten
1 cup grated Parmesan, plus extra for topping
1 t Salt
½ t White pepper
1 t Parsley
½ t Each Sage & Thyme


1. Mix the cheeses, eggs, herbs, salt and pepper in a large bowl.
2. Add the cooked Rigatoni, pasta sauce and sausage.
3. Pour into a large 10” x 16” pan.
4. Bake for 45 minutes at 350 degrees until bubbling.

Serves 10.

This Rigatoni dish is to accompany Willowcroft 2001 Cabernet Franc, which won two important medals this year; a Silver in the San Diego National, and a Bronze in the Pacific Rim International. It is light but has enough tannin to give it a pleasant finish.   Serve at cellar temperature (65degrees).

Provided by Willocroft Farm Vineyards, Virginia

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