Ingredients:
Pasta (bowtie, twisty, or little tubes, or ???)
Rays Creamy Tomato Sauce (with sausage and mushroom)
Ricotta cheese (small tub)
Mozzarella cheese grated (its cheese, more is better)
1 Tomato diced
Olive oil
Italian seasoning
Pepper
Salt
Prep:
Boil pasta until tender to taste in a non-stick pot. Drain pasta and put back into pot. Add some olive oil and cook over medium-high heat adding seasonings and stirring. This flavors the pasta and gets rid of the rest of the moisture so casserole is not runny. Prepare Rays Creamy Tomato Sauce. In a deep casserole dish put in a layer of pasta. Cover with about half the sauce then all the ricotta and then half of the mozzarella. Put in another layer of pasta covered with the rest of the sauce and the rest of the cheese. Sprinkle a little more Italian seasoning over the cheese and put into a 375 degree oven. All ingredients were warm so now you just need to melt the cheese and get it all hot. Bake for about 20 to 30 minutes. When I see some bubbling sauce around the edges it’s done. Then broil until cheese is browned and take out. (Watch constantly while broiling, do not burn) Top with diced tomato and serve. Yummy.
