Cheesy Baked Rigatoni
Save over $6 on this OAD recipe! This cheesy baked pasta is easy and delicious, and features items on sale including olive oil, tomato sauce, diced tomatoes, rigatoni, fresh mozzarella, and cheddar!
Ingredients
Lucini extra virgin olive oil
2 tablespoons
Yellow onion, diced
1
Garlic cloves, minced
4
Red pepper flakes
1/2 teaspoon
Tomato paste
2 tablespoon
Best Yet tomato sauce
2 15-ounce cans
Best Yet petite diced tomatoes
1 14.5-ounce can
Salt
1 teaspoon
Montebello rigatoni pasta
1 pound
Mascarpone cheese
8 ounces
Salt and pepper
To taste
Belgioioso fresh mozzarella pearls
8 ounces
Sartori MontAmore cheddar, shredded
7 ounces
- Preheat oven to 400 degrees F.
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook another 30 seconds.
- Add red pepper flakes and tomato paste and cook for 2 minutes. Add tomato sauce, diced tomatoes, and salt. Simmer 20-30 minutes.
- Toss the cooked pasta with about half of the sauce, reserving the rest.
- Transfer half to the pasta to a 9x13 inch baking dish. Spoon the mascarpone over the top in small dollops. Sprinkle in half the mozzarella cheese and half the cheddar cheese. Cover with half of the emaining sauce.
- Add the rest of the pasta to the dish. Finish with remaining mozzarella, cheddar, and sauce.
- Bake for 20 minutes until cheese is cooked and bubbly. Top with Parmesan, fresh basil, or black pepper, if desired.