Baked Rigatoni with Butter Roasted Tomato Sauce
Description
This is a truly decadent pasta dish but it's very simple to make. You'll add it to your meal rotation because it's a bubbly, cheesy pasta dish with a butter roasted tomato sauce.
Ingredients
1 1/2 lb. tomatoes, quartered
1 pint cherry tomatoes
2 cloves garlic, thinly sliced
1/4 c. olive oil
kosher salt
freshly ground black pepper
4 oregano sprigs
4 thyme sprigs
3 T. butter
12 oz. rigatoni pasta
1/2 c. grated Parmesan cheese
8 oz. shredded Mozzarella cheese
4 oz. ball fresh Mozzarella cheese, drained and sliced 1/4 inch
Directions
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Preheat the oven to 375 degrees F.
In a 12 inch cast-iron skillet (or a baking dish), add the quartered tomatoes, cherry tomatoes, garlic, and olive oil. Sprinkle with salt and pepper; stir. Arrange the butter, oregano and thyme sprigs into the crevices.
Bake for 75 minutes.
After about 1 hour, add the rigatoni into a pot of well salted boiling water. Cook for 1 minute less than directed on the package.
Remove the tomatoes from the oven; discard the herbs. Transfer the mixture to a blender or use an immersion blender; blend until smooth. Wipe out the skillet. Set aside.
Drain the cooked rigatoni. Add the rigatoni and blended sauce back into the pot; simmer for 1 minute, stirring often. Add in the Parmesan cheese; allow to melt.
Raise the oven temperature to 450 degrees F.
Pour the rigatoni and sauce into the skillet; top with the shredded and fresh Mozzarella. Bake for 8 minutes. Broil on high for 1-2 more minutes until golden.
Serve, seasoned with a pinch of salt and pepper.
4 servings.