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2010-10-15Baked Macaroni with Three Cheeses: Elbow Macaroni, Ricotta, Italian-Seasoned Chunky Tomatoes, Mozzarella, Green Pepper, Parmesan, Salt, Ground Black Pepper
Baked Macaroni with Three Cheeses featuring Sorrento® Ricotta

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Sorrento® Ricotta

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Baked Macaroni with Three Cheeses

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  • 3 1/2 cups Elbow Macaroni, cooked
  • 15 oz. Sorrento® Ricotta
  • 14 1/2 oz. Italian-Seasoned Chunky Tomatoes
  • 2 cups Sorrento® Mozzarella, shredded
  • 2 cups Green Pepper, chopped
  • 1/2 cup Parmesan, grated
  • Salt, to taste
  • Ground Black Pepper, to taste


In a lightly greased 2-quart casserole, combine macaroni, ricotta cheese, tomatoes, green pepper, Parmesan cheese, salt and pepper. Cover and bake at 350°F for 35 minutes. Uncover. Sprinkle with mozzarella cheese and continue baking until thoroughly heated (5-10 minutes) and cheese is melted.


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