Italian
Six Cheese Rigatoni Bake
Prep Time: 25 min | Cook Time: 20 min | Servings: 4 | Calories: 539
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Prep Time
25 min
Cook Time
20 min
Servings
4
Calories
539
Baked pasta layered with a tomato sauce made with olive oil and butter sautéed shallots, garlic and onions with diced tomatoes and tons of Sargento® Shredded 6 Cheese Italian that melts perfectly to hold in all of the savory ingredients in this dish.
Ingredients
- 2 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 1 shallot, finely minced
- 2 cloves garlic, finely minced
- 1/4 cup minced onion
- 1 can (14.5 oz.) diced tomatoes
- 1/2 lb. rigatoni pasta, cooked according to package directions
- 2 cups (8 oz.) Sargento® Shredded 6 Cheese Italian, divided
Directions
- Heat butter and olive oil over medium heat in large skillet. Add shallot, garlic and onion and cook until translucent. Add tomatoes; simmer 15 minutes.
- Meanwhile, preheat oven to 350°F.
- Add pasta and 1 cup cheese to tomato mixture; stir.
- Pour half of pasta mixture into a 9-inch baking dish and top with 1/2 cup cheese. Layer with other half of pasta mixture and top with remaining cheese.
- Bake 20 minutes, or until cheese on top is melted.
