Oven Baked Four Cheese Rigatoni Rosa

I found this in a magazine and it looks SOOO yummy, however, I haven't tried it yet (maybe next week). I think I'll serve this with a green salad, fresh steamed green beans and garlic bread. Let me know if how it is! Enjoy!

Oven Baked Four Cheese Rigatoni Rosa

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1/4 cup thinly sliced fresh basil leaves

1 egg, slightly beaten

1/8 tsp ground black pepper

8 oz. rigatoni or large tube pasta, cooked and drained

1 jar Bertolli Four Cheese Rosa Sauce

2 Tb Italian seasoned dry bread crumbs

2 Tb grated Parmesan cheese

Preheat oven to 350. Combine ricotta cheese, 1 1/2 cups mozzarella cheese, basil, egg and pepper; set aside. Toss hot rigatoni with sauce in a large bowl. Stir in ricotta mixture. Turn into a 9 by 13 pan, sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese. Bake, covered, for 25 minutes. Remove cover and bake an additional 5 min. or until bread crumbs are golden brown and cheese melted.

*I think this would be good with some cooked, cubed chicken added.*