Baked Cheese & Tomato Rigatoni

40 mins
Serves 1
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Directions

  1. 1Preheat the oven to 375°F.
  2. 2Heat the olive oil in a large sauté pan over low-medium heat.
  3. 3Add the garlic and cook just until fragrant, about 30 seconds.
  4. 4Stir in the oregano and red pepper flakes, then add the tomato paste.
  5. 5Increase the heat to medium and cook, stirring, until the paste darkens slightly, about 1 minute.
  6. 6Pour in the tomato-basil sauce.
  7. 7Bring to a gentle simmer, then lower the heat and let it cook while you prepare the pasta.
  8. 8Taste and season with salt, pepper, and sugar if needed.
  9. 9Bring a large pot of well-salted water to a boil.
  10. 10Add the rigatoni and cook for about 3 minutes less than the package instructions; the pasta should be very firm.
  11. 11Reserve at least 1 cup of pasta water, then drain the pasta.
  12. 12Add the drained pasta to the sauce along with about 1/2 cup of reserved pasta water.
  13. 13Stir until everything is well coated and very saucy; the pasta should look looser than you think it needs to be.
  14. 14Lightly oil a 9x13-inch baking dish (or a 9x9 for a thicker bake).
  15. 15Spread half of the pasta mixture into the dish.
  16. 16Sprinkle half of the mozzarella.
  17. 17Add the remaining pasta, then top with the remaining mozzarella and half of the Parmigiano.
  18. 18Cover loosely with foil and bake for 15 to 18 minutes, until bubbling.
  19. 19Uncover and bake for another 8 to 12 minutes, until the cheese is melted and lightly golden.
  20. 20If needed, broil for 1 to 2 minutes at the end, watching closely.
  21. 21Let rest for 5 minutes.
  22. 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.