Baked Mostaccioli Rigati

The video shows me preparing 2 lbs of pasta. I usually will make two lbs of pasta and make one tray to eat that day and one to freeze. If you freeze a tray, just freeze the pasta mixture, add the toppings after you have defrosted and are ready to add to the oven.
I want to emphasize the flexibility of this recipe. If you want a more creamy consistency you can use as much as twice the amount of Ricotta mixture that is in this recipe. Below are the ingredients in the video, if you use the exact same ingredients for 1 lb of pasta it will work as well for a much creamier version. If you watch the same recipe I posted for Penne, Rigati, that is closer to the creamier version of this recipe:    • Baked Penne Rigati  
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2 lbs Mostaccioli Rigati, substitute Penne Rigati if necessary
1 lb Ricotta
1 cup of shredded mozzarella
1 cup grated Parmesan Cheese, I prefer Pecorino Romano, but any sharp Italic cheese is fine
1/4 cup of finally herbs, Rosemary, Oregano, Italian Parsley (which I did not use in the video, but should be included). If using dried herbs use a tablespoon or two as explained in the video.
2 Eggs
Salt & Pepper to taste.
See videos for:
Naked Eggplant:    • Naked Eggplant  
Nani's Tomato Sauce:    • Nani's Tomato Sauce  
Nani's Meatballs:    • Nani's Meatballs