Description
Delicious baked rigatoni with marinara sauce and cheese.
Ingredients
Scale
- 1 pound rigatoni pasta
- 24 ounces marinara sauce (or make Homemade Spaghetti Sauce)
- 15 ounces crushed fire roasted tomatoes (or best quality tomatoes)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon fennel seeds
- 1 teaspoon kosher salt, divided
- 1/2 cup basil, chopped, plus more for garnish
- 1/2 teaspoon onion powder
- 1 pinch red pepper flakes
- 8 ounces fresh mozzarella cheese (or shredded)
- 1/2 cup grated Parmesan cheese, plus more for sprinkling
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Brush a 9 x 13″ baking dish with olive oil.
- Start a pot of well salted water to a boil. Boil the rigatoni until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Drain.
- Meanwhile, mince the garlic. In a separate pot, heat the olive oil over medium high heat. Add the garlic and fennel seeds and cook for 1 to 2 minutes until fragrant. Add the basil, marinara sauce, and tomatoes and stir for 1 minute. Stir in 3/4 teaspoon kosher salt, 1/2 teaspoon onion powder and 1 pinch red pepper flakes and the 1/2 cup Parmesan cheese. Remove from the heat.
- Pour the sauce and the drained pasta into the baking dish. Top with torn pieces of mozzarella. Sprinkle the entire top with generous sprinkles of Parmesan cheese.
- Cover with foil and bake 15 minutes. Remove the foil and bake for an additional 10 minutes until browned.
- Remove the pan from the oven and top with 1/4 teaspoon kosher salt, divided over the top. Let stand 5 minutes. If desired, garnish with chopped basil.
- (Make ahead instructions: Make the pasta through Step 4 and cover with foil. Refrigerate until baking, up to 24 hours.)
Notes
- Make sure to taste the pasta a few minutes before the recommended cooking time to get the perfect al dente texture.
- Garnish with extra basil for a fresh touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg