Rigatoni Pasta Bake with Tomatoes & Mozzarella
This baked rigatoni recipe is pasta tossed in a flavorful tomato sauce, then topped with plenty of cheese and baked until golden brown. A super easy dinner option that’s great for feeding a crowd!
- 15 Mins.
- 30 Mins.
- 1 large pasta bake
Ingredients
4 x 220g packets of cherry tomatoes
4 cloves garlic, sliced
1 onion, sliced
4 tbsp olive oil
2 tsp dried oregano
2 tbsp chopped thyme
25g butter
pinch sugar
300g rigatoni pasta
small bunch basil, chopped
100g Parmesan, grated (or vegetarian alternative)
250g mozzarella, chopped
4 cloves garlic, sliced
1 onion, sliced
4 tbsp olive oil
2 tsp dried oregano
2 tbsp chopped thyme
25g butter
pinch sugar
300g rigatoni pasta
small bunch basil, chopped
100g Parmesan, grated (or vegetarian alternative)
250g mozzarella, chopped
Method
- Pre heat the oven to 180 Fan.
- Put the tomatoes, garlic, onion, herbs and butter into a roasting tin. Season well. Roast for 30 minutes until the tomatoes are soft. Blend until smooth using a stick blender. Add the sugar check for seasoning.
- Cook the pasta in boiling salted water, drain and mix with the sauce and the basil. Spoon into a dish and sprinkle with the cheeses.
- Place the dish until a hot grill for 10 minutes until bubbling and golden brown on top.
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