Tomato & Mozzarella Baked Rigatoni
Ingredients
- 2 tbsp olive oil
- 1/2 cup tomato paste
- 300ml light thickened cooking cream
- 300g rigatoni
- Pinch of chili flakes (adjust to taste)
- 1/4 cup reserved pasta water
- 1/2 red onion, finely diced
- 2 garlic cloves, finely chopped
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 1 mozzarella ball (125 g), torn into pieces (use half in the pasta and half for topping)
- Fresh basil leaves (optional, for garnish)
- Salt and pepper to taste
Tips for making the perfect Baked Rigatoni:
Save the pasta water: The starchy pasta water helps create a silky sauce and prevents the cream from separating.
Under-Cook the Pasta: Cooking the pasta just shy of al dente ensures it won’t turn mushy while baking.
Layer the Cheese: Add mozzarella and parmesan both inside and on top of the pasta to ensure every bite is loaded with cheesiness.
Choose the Right Dish: Use a baking dish that’s just the right size to fit the pasta comfortably without too much extra space. This prevents the sauce from spreading too thin.
Directions
- Preheat your oven to 250°C
- Boil a large pot of salted water and cook the rigatoni until just shy of al dente (about 1-2 minutes less than the package instructions). Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add the red onion, garlic and chilli flakes and sauté until softened, about 3-4 minutes.
- Add the tomato paste and cook for 2 minutes, stirring frequently.
- Slowly stir in the cream. Simmer the sauce for 3-5 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
- Add the reserved pasta water
- Toss the cooked rigatoni in the sauce until evenly coated. Add the grated Parmesan and half the torn mozzarella ball, stir to combine.
- Transfer the pasta mixture to an oven proof dish. Scatter the remaining mozzarella pieces on top. Finish with extra Parmesan.
- Bake in the oven for 5-10 minutes, or until the cheese is bubbly and golden.
- Serve and enjoy!
Ingredients
- 2 tbsp olive oil
- 1/2 cup tomato paste
- 300ml light thickened cooking cream
- 300g rigatoni
- Pinch of chili flakes (adjust to taste)
- 1/4 cup reserved pasta water
- 1/2 red onion, finely diced
- 2 garlic cloves, finely chopped
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 1 mozzarella ball (125 g), torn into pieces (use half in the pasta and half for topping)
- Fresh basil leaves (optional, for garnish)
- Salt and pepper to taste
Tips for making the perfect Baked Rigatoni:
Save the pasta water: The starchy pasta water helps create a silky sauce and prevents the cream from separating.
Under-Cook the Pasta: Cooking the pasta just shy of al dente ensures it won’t turn mushy while baking.
Layer the Cheese: Add mozzarella and parmesan both inside and on top of the pasta to ensure every bite is loaded with cheesiness.
Choose the Right Dish: Use a baking dish that’s just the right size to fit the pasta comfortably without too much extra space. This prevents the sauce from spreading too thin.
Directions
- Preheat your oven to 250°C
- Boil a large pot of salted water and cook the rigatoni until just shy of al dente (about 1-2 minutes less than the package instructions). Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add the red onion, garlic and chilli flakes and sauté until softened, about 3-4 minutes.
- Add the tomato paste and cook for 2 minutes, stirring frequently.
- Slowly stir in the cream. Simmer the sauce for 3-5 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
- Add the reserved pasta water
- Toss the cooked rigatoni in the sauce until evenly coated. Add the grated Parmesan and half the torn mozzarella ball, stir to combine.
- Transfer the pasta mixture to an oven proof dish. Scatter the remaining mozzarella pieces on top. Finish with extra Parmesan.
- Bake in the oven for 5-10 minutes, or until the cheese is bubbly and golden.
- Serve and enjoy!
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
