This rigatoni dish is tossed with fresh parsley and basil, vegetables and three cheeses and baked until golden brown.
- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- 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.
