Baked Rigatoni with Zucchini and Mozzarella
If you’re in the mood for a cheesy lasagna but want something a little less labor-intensive, try this Baked Rigatoni. Fresh mozzarella, which is sold in water, has a short shelf life and should be used within a few days of purchase for the best flavor. If you can’t find ciliegini, you can tear a standard-size ball of fresh mozzarella into small pieces. Give this baked pasta an impressive look by using a springform pan.