Baked Rigatoni

Name: Baked Rigatoni
Ingredients: 8 Tbsp. olive oil; 1 1/2 c. chopped onion; 1 tsp. finely chopped garlic; 2 c. chicken stock; 1/3 c. grated Parmesan; 3 (28 oz.) cans Italian tomatoes, well drained and chopped; 1 lb. rigatoni, cooked 8 to 10 minutes; 2 Tbsp. crushed red pepper flakes; 1/4 tsp. black pepper; 1 tsp. salt; 2 tsp. dried basil, crushed; 1/4 c. parsley flakes; 1/3 c. sliced black olives

13 ingredients

7 steps

Ingredients

8 Tbsp. olive oil
1 1/2 c. chopped onion
1 tsp. finely chopped garlic
2 c. chicken stock
1/3 c. grated Parmesan
3 (28 oz.) cans Italian tomatoes, well drained and chopped
1 lb. rigatoni, cooked 8 to 10 minutes
2 Tbsp. crushed red pepper flakes
1/4 tsp. black pepper
1 tsp. salt
2 tsp. dried basil, crushed
1/4 c. parsley flakes
1/3 c. sliced black olives

Directions

1

Lightly saute onion and garlic in 5 tablespoons olive oil. Add tomatoes, red pepper, black pepper, basil and 1 teaspoon salt. Add stock and bring to a low boil.
2

Cook 40 minutes.
3

Drain pasta.
4

Toss with 3 tablespoons olive oil.
5

Add tomato sauce; toss. Add grated Monterey Jack cheese; toss.
6

Pour into large baking dish (greased). Sprinkle with Parmesan cheese.
7

Arrange sliced olives on top. Bake at 350° until bubbly (25 to 30 minutes). Remove from oven and sprinkle with parsley flakes.