Description
Baked Rigatoni With Red Peppers and Green Olives is a comforting, vibrant pasta dish that combines the hearty texture of rigatoni with sweet roasted red peppers and briny green olives. Topped with gooey mozzarella and nutty Parmesan, this casserole is perfect for cozy dinners and festive gatherings. Easy to prepare and customizable, it’s sure to become a family favorite.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup diced red bell peppers
- 1/2 cup pitted green olives, sliced
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook rigatoni in boiling salted water until al dente, about 8 minutes. Drain and set aside.
- In a skillet over medium heat, add olive oil and sauté diced red peppers until tender, about 5 minutes.
- In a large bowl, combine cooked rigatoni, sautéed peppers, green olives, marinara sauce, half of the mozzarella, and half of the Parmesan. Mix well.
- Transfer to a greased baking dish, top with remaining cheeses, and bake for 25-30 minutes until golden brown and bubbly.
- Garnish with fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg