Cheesy Tomato Basil Pasta Bake
Servings: 4 servings
Baked right in your oven, Cheesy Tomato Pasta Bake combines Dei Fratelli Tomato Puree, and rigatoni pasta with 3 different cheeses to create a cheesy and gooey pasta dish that serves the whole family.
Ingredients:
- 1 (28 oz.) can Dei Fratelli Tomato Puree
- 1 lb. Rigatoni Pasta
- 3/4 Cup Ricotta Cheese
- 6 Tbsp. Parmesan Cheese, grated
- 1 Egg
- 1 tsp. Garlic, minced
- 1 Cup Frozen Spinach, chopped
- 12 Fresh Basil Leaves, chopped
- 1/2 Cup White Onion, diced
- 1/2 tsp. Salt
- Olive Oil Spray
- 1 1/2 Cups Mozzarella Cheese, shredded
Instructions:
- Preheat oven to 350 F.
- Boil a pot of water and cook rigatoni until al dente. Drain and set aside to cool.
- In a medium bowl, mix together the ricotta, 3 Tbsp. parmesan, and egg until creamy. Add in garlic, spinach, basil, onion, and salt until thoroughly mixed. Set aside.
- Spray a 9×13 baking dish with olive oil spray until coated. Add half of the cooked pasta to the dish, making sure the bottom of the pan is covered. Gently pour half of Dei Fratelli Tomato Puree over the pasta and coat evenly.
- Add all the ricotta mixture on top. Be sure to spread it evenly around the dish. Top with 3/4 cup of mozzarella.
- Add the rest of the rigatoni evenly. Top with remaining Dei Fratelli Tomato Puree, then with the remaining parmesan and mozzarella cheese.
- Place foil over the baking dish and bake for 20 minutes. Remove foil and broil until cheeses is golden brown, about 3-5 minutes.
Chef's Tip:
This recipe can easily be modified for what you have on hand. No rigatoni? Use elbow macaroni, mostaccioli, ziti, or penne. No mozzarella? Add your favorite shredded melty cheese instead!
