Vegetarian Spicy Rigatoni Bake Recipe

About this recipe

A hearty and flavorful vegetarian pasta bake with a creamy, spicy sauce, topped with fresh herbs and Parmesan cheese. Perfect for a satisfying dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• 450G Northern Pasta Co. Rigatoni, 450G
• 330G Wood Oven Roasted Red Pepper Strips, 330G
• - Filippo Berio Garlic Flavoured Olive Oil
• - Kerrymaid UHT Whipping Cream
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Nearly Naked Veg Basil 100g
• - Rao'S Homemade Marinara Tomato Sauce

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a large Dutch oven over medium heat, heat 2 tablespoons of olive oil. Add 2 diced red peppers and sauté until softened, about 5 minutes.
3. 3. Stir in 1/2 cup whipping cream, 1/4 cup chopped fresh basil leaves, and your favorite marinara sauce (about 2 cups). Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 10 minutes.
4. 4. Meanwhile, cook 1 lb of rigatoni pasta according to package instructions until al dente. Drain and set aside.
5. 5. Stir the cooked pasta and 1/2 cup grated Parmesan cheese into the sauce until well combined.
6. 6. Transfer the pasta mixture into a greased 13 x 9-inch baking dish. Cover with aluminum foil.
7. 7. Bake in the preheated oven for 35 minutes, or until hot and bubbly.
8. 8. Remove from the oven, uncover, and sprinkle with 3 tablespoons of chopped fresh parsley and an additional 1/4 cup of grated Parmesan cheese. Serve hot.