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Ingredients

Directions

  • Heat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add rigatoni and cook 14 min. Drain. Meanwhile, cut the chicken meatballs into quarters.

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  • Return rigatoni to pot; add meatballs, vodka sauce, salt and parsley. Pour half into a 3 qt baking dish. Top with spoonfuls of ricotta. Add remaining rigatoni mixture and sprinkle with Asiago. Bake 30 min, until golden and bubbly.

Nutrition Facts

610 calories; 24 g total fat; 1216 mg sodium. 68 g carbohydrates; 30 g protein;

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