Rigatoni Roasted Red Pepper Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I found this on the internet it's a delicious side dish to roasted chicken or pork. Ingredients:
8 oz dry rigatoni |
1 tbsp olive oil |
1 cup onion, chopped |
2 cloves garlic, finely chopped |
1 can (14.5 oz) contadina recipe ready diced tomatoes with roasted red peppers |
1 can (6 oz) contadina italian paste with italian seasonings |
1 cup (4 oz) mozzarella cheese, shredded |
1/2 cup (2 oz) parmesan cheese, grated |
Directions:
1. Cook pasta according to package directions; drain.
2. Heat oil in large skillet over medium-high heat. Add onion and garlic; cook for two minutes.
3. Combine undrained tomatoes, tomato paste, and 3/4 cup water; add to skillet. Season to taste with salt and pepper. Bring to boil. Reduce heat and simmer for ten minutes.
4. Stir in pasta, 1/2 cup mozzarella cheese and Parmesan cheese; pour into baking dish. Sprinkle with remaining mozzarella cheese.
5. Bake in preheated 375 degrees F oven for ten minutes or until cheese is melted.
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