Name: Herbed Baked Pasta Primavera
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6
Ingredients: Kosher salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 4 garlic cloves, thinly sliced; Pinch red pepper flakes; One 28-ounce can plum tomatoes, crushed by hand; One 15-ounce can plum tomatoes, crushed by hand; 1 cup fresh ricotta; 1/2 cup chopped fresh basil; 1/2 cup chopped fresh flat-leaf parsley; 1 small zucchini, cut into 1/2 inch pieces; 1 cup shredded carrots; 1 cup frozen peas, thawed; 1 pound dried rigatoni; 3 cups shredded mozzarella; 1 cup grated Parmesan

Directions

Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta, basil and parsley and season with salt and pepper.
While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the zucchini and cook, stirring occasionally, until crisp tender, about 4 minutes. Add the carrots and peas and cook, stirring, just until the carrots start to wilt, about 2 minutes. Transfer to a large bowl.
Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

Cuban Baked Chicken with Sweet Peppers and Yellow Rice

Carne Asada

Cheddar and Apple Grilled Cheese Sandwiches

Healthy Dried Mushroom and Barley Soup

Halloween Crispy Rice Treats

On Tonight

Halloween Baking Championship

Diners, Drive-Ins and Dives

Guy's Grocery Games

The Pioneer Woman

The Kitchen

Giada at Home

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Live Classes with Q&A

Pan-Fried Fish with Pumpkin Pipián

South Indian-ish Butternut Squash

Apple Blondies with Brown Butter and Flaky Sea Salt

Encore: Healthy Napa Chicken Salad

Encore: Balsamic Stewed Sausage-and-Pepper Sliders

Salmon Pesto Pasta

Try Premium

Dirt Cake

Sausage and Gravy Pie with Biscuit Crust

Baked Pizza Dip with Garlic Knots