Oven-Roasted Rigatoni with Herb-Infused Tomato Sauce

Ingredients

- 12 oz rigatoni
- 2 cups canned crushed tomatoes
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1 1/2 cups shredded mozzarella cheese

Instructions

1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).

2. Cook the Rigatoni:
- Bring a large pot of salted water to a boil.
- Add the rigatoni and cook until al dente, about PT10M (10 minutes).
- Drain the pasta and set it aside.

3. Prepare the Herb-Infused Sauce:
- In a large skillet over medium heat, add the olive oil.
- Sauté the chopped onion until translucent, about PT5M (5 minutes).
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the crushed tomatoes, oregano, basil, red pepper flakes, salt, and black pepper.
- Let the sauce simmer for PT10M (10 minutes), stirring occasionally.

4. Combine and Arrange:
- In a large baking dish, combine the cooked rigatoni with the tomato sauce.
- Add the Parmesan cheese and half of the chopped parsley, mixing them into the pasta.

5. Add Cheese and Roast:
- Sprinkle the shredded mozzarella evenly over the pasta.
- Place the baking dish in the preheated oven.
- Bake until the cheese is melted and bubbly, approximately PT15M (15 minutes).

6. Garnish and Serve:
- Remove from the oven and let it cool slightly.
- Garnish with the remaining parsley before serving.

Total Time

PT45M
45 minutes

Type of Dish

Dinner

Keywords

Oven-Roasted, Rigatoni, Herb-Infused, Tomato Sauce, Dinner, Italian, Homemade, Baked Pasta, Cheesy, Easy Recipe

Recipe Yield

Feeds 4 adults

Calories

2,040 calories for the entire dish

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