Go Back
Print

Baked Caprese Rigatoni

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people

Ingredients

  • 500 g Rigatoni uncooked
  • 6 Tomatoes small , diced
  • 1 can Tomatoes crushed or diced
  • 2.5 cups Tomato Pasta Sauce Use your favourite
  • 1 Onion samll, diced
  • 3 cloves Garlic crushed
  • 0.5 cups Basil torn or sliced into ribbons
  • 200 g Cheese grated
  • 1 tablespoon Olive Oil
  • Salt & Pepper

Instructions

  • Cook rigatoni according to directions on package. Drain and set aside. Preheat broiler.
  • Heat olive oil in a large skillet. Sauté onion and garlic over medium high heat for 2-3 minutes, stirring so the garlic doesn’t burn.
  • Add crushed tomatoes and fresh tomatoes. Season with salt and pepper and simmer for 5-10 minutes or until mixture thickens slightly.
  • Add half of the basil and stir for 1 minute. Remove from heat and add to the pasta.
  • Pour in tomato sauce and stir to combine (and you can add more sauce until it’s saucy enough for you if you). Pour into a baking dish or skillet.
  • Top with shredded cheese and place under broiler for 5-8 minutes or until cheese is melted and bubbly.
  • Sprinkle with remaining fresh basil and serve.