Baked Cheese & Tomato Rigatoni
Directions
- 1Preheat the oven to 375°F.
- 2Heat the olive oil in a large sauté pan over low-medium heat.
- 3Add the garlic and cook just until fragrant, about 30 seconds.
- 4Stir in the oregano and red pepper flakes, then add the tomato paste.
- 5Increase the heat to medium and cook, stirring, until the paste darkens slightly, about 1 minute.
- 6Pour in the tomato-basil sauce.
- 7Bring to a gentle simmer, then lower the heat and let it cook while you prepare the pasta.
- 8Taste and season with salt, pepper, and sugar if needed.
- 9Bring a large pot of well-salted water to a boil.
- 10Add the rigatoni and cook for about 3 minutes less than the package instructions; the pasta should be very firm.
- 11Reserve at least 1 cup of pasta water, then drain the pasta.
- 12Add the drained pasta to the sauce along with about 1/2 cup of reserved pasta water.
- 13Stir until everything is well coated and very saucy; the pasta should look looser than you think it needs to be.
- 14Lightly oil a 9x13-inch baking dish (or a 9x9 for a thicker bake).
- 15Spread half of the pasta mixture into the dish.
- 16Sprinkle half of the mozzarella.
- 17Add the remaining pasta, then top with the remaining mozzarella and half of the Parmigiano.
- 18Cover loosely with foil and bake for 15 to 18 minutes, until bubbling.
- 19Uncover and bake for another 8 to 12 minutes, until the cheese is melted and lightly golden.
- 20If needed, broil for 1 to 2 minutes at the end, watching closely.
- 21Let rest for 5 minutes.
- 22Finish with remaining Parmigiano and fresh basil.
Ingredients
- 1 lb (454 g) Colavita Roman Rigatoni Pasta
- 4 tbsp Colavita Premium Italian Extra Virgin Olive Oil
- 2 garlic cloves, thinly sliced
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 tbsp Colavita Double Concentrated Tomato Paste
- 2 13.76 Ounce Colavita Tomato Basil Pasta Sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp granulated sugar, optional
- 12 oz (340 g) low-moisture mozzarella, shredded
- 0.25 cup grated Parmigiano Reggiano, divided (optional)
- Fresh basil leaves, for serving
Equipment
large sauté panlarge pot9x13-inch baking dishfoil
Tips
- If you prefer a very saucy baked pasta, an additional 1/2 Colavita Tomato Basil Pasta Sauce.
- Broil for 1 to 2 minutes at the end, if needed, watching closely to achieve a lightly golden top.
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