Description
A comforting baked rigatoni dish tossed in a rich tomato sauce and topped with crispy garlic breadcrumbs for added texture and flavor.
Ingredients
- 12 oz rigatoni pasta
- 2 cups marinara sauce
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.
- Add breadcrumbs to the pan and toast until golden brown. Stir in parsley, red pepper flakes, salt, and pepper. Remove from heat.
- In a large bowl, combine cooked pasta with marinara sauce and mix well.
- Transfer pasta mixture to a baking dish and spread evenly.
- Top with toasted garlic breadcrumbs.
- Bake for 20–25 minutes until heated through and slightly crispy on top.
- Remove from oven, let cool slightly, and serve.
Notes
- Add vegan cheese for extra richness if desired.
- Use gluten-free pasta and breadcrumbs to make it gluten free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
