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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. rigatoni
- olive oil cooking spray
- 3 Tbsp. olive oil
- 2 cups Parmesan (parmiggiano-reggiano, fresh and finely grated)
- 3 cups bolognese sauce (home-made, I use my family's recipe that I keep tubs of frozen sauce in my freezer)
- bolognese sauce
- pasta sauce
- pork
- 16 oz. ricotta cheese
- 1 jumbo egg
- thyme
- basil
- pepperoncini
- sage
- 2 tsp. Italian herbs
- Italian parsley
- oregano
- garlic
- 2 cups shredded mozzarella (finely)
- 1 cup shredded Parmesan (finely, parmiggiano-reggiano)
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