Baked Caprese Rigatoni
Ingredients
The pasta
The sauce
-
6
small
fresh tomatoes, diced
-
1
12-ounce can
crushed or diced tomatoes
-
2 ½
cups
jarred tomato sauce
-
1
small
onion, diced
-
3
cloves
garlic, minced
-
½
cup
fresh basil, torn or sliced into ribbons
-
½
block
grated cheese
-
1
tablespoon
olive oil
-
to taste
salt and pepper
Instructions
- Cook the rigatoni according to the package directions, then drain and set aside.
- Preheat the broiler.
- Heat olive oil in a large skillet and sauté onion and garlic for 2-3 minutes.
- Add the crushed and fresh tomatoes, season with salt and pepper, and simmer until slightly thickened.
- Stir in half of the basil and remove from heat, then combine with the pasta.
- Pour in the tomato sauce and mix well, adjusting the sauce amount to your preference.
- Transfer the mixture to a baking dish or skillet.
- Top with shredded cheese and broil for 5-8 minutes until the cheese is melted and bubbly.
- Sprinkle with the remaining fresh basil and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
20mg
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