Description
Baked Rigatoni With Red Peppers and Green Olives is a comforting and flavorful pasta bake that brings the warmth of home cooking to your table. Combining tender rigatoni with sweet roasted red peppers, tangy green olives, and layers of creamy ricotta and mozzarella cheese, this dish is perfect for family dinners or gatherings. Easy to prepare and sure to impress, it promises to be a crowd-pleaser every time.
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 medium red bell peppers, roasted
- 1 cup pitted green olives, sliced
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 clove garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 15 oz canned tomato sauce
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Boil salted water in a large pot and cook rigatoni until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat, then sauté garlic and diced red bell peppers until softened (about 5 minutes).
- In a large bowl, combine cooked rigatoni, sautéed peppers, green olives, ricotta cheese, half of the mozzarella, salt, pepper, and tomato sauce; mix well.
- Layer half of the mixture in the baking dish followed by some Parmesan cheese; repeat with remaining mixture and top with remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 330
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg