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.
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.