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Bubbly Mozzarella Rigatoni Bake

Our Bubbly Mozzarella Rigatoni Bake marries pasta with simple flavors reminiscent of Italian summer harvests. Fresh basil, ripe tomatoes, and melting mozzarella combine in a luscious baked dish that you'll make over and over again.
5
50 min
TOTAL TIME
352
CALORIES
$1.62
PER SERVING
Bubbly Mozzarella Rigatoni Bake
Ingredients
10 INGREDIENTS
8 SERVINGS
Olive Oil
1 tbsp olive oil
Tomato Sauce
2 cups tomato sauce
store bought
Rigatoni Pasta
1 lb rigatoni pasta
Ripe Tomatoes
6 whole ripe tomatoes
diced
Onion
1 medium onion
finely diced
Fresh Basil
1 cup fresh basil
torn
Garlic
3 cloves garlic
minced
Mozzarella Cheese
8 oz mozzarella cheese
grated
Salt
1/2 tsp salt
Black Pepper
1/2 tsp black pepper
Directions
8 STEPS
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
1
Preheat your oven to the broiler setting. Cook the rigatoni pasta in salted water according to package directions. Drain and set aside.
2
In a large skillet, heat the olive oil over medium heat. Once hot, add the finely diced onion and minced garlic. Sauté for 2-3 minutes until onion is translucent, ensuring garlic does not burn.
3
Stir in the diced fresh tomatoes to the skillet. Season with salt and pepper and let it simmer for about 10 minutes, or until the tomatoes break down into a chunky sauce.
4
Turn off the heat, stir in half the torn basil leaves and the store bought tomato sauce into the pan with the tomato mixture. Stir well to combine.
5
Add the cooked rigatoni to the pan and toss well ensuring the pasta is uniformly coated with the tomato sauce.
6
Transfer the pasta mixture into a baking dish. Evenly sprinkle the grated mozzarella cheese over the top.
7
Place the baking dish under the broiler for about 5-8 minutes, or until the cheese has melted and started to bubble and brown. Watch closely to avoid burning.
8
Remove from the oven, top with the remaining fresh basil. Allow it to cool slightly before serving.
Health Info
Macros
54g
CARBS
9g
FAT
16g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
How long should I cook the Rigatoni pasta?
How much salt should I use while boiling the pasta?
Can I cut the Rigatoni before cooking?
What are some great sauces to use with Rigatoni?
Do I need to rinse the pasta after cooking?
Why save the pasta water?
How can I prevent the pasta from sticking together while cooking?
How much sauce should I use per portion of pasta?
Should I add oil to the boiling water when cooking pasta?
How can I add flavor to my Rigatoni pasta?