No-Boil Rigatoni Della Casa Recipe

February 6, 2018  | Pasta Recipes | Vegetarian Recipes | bake | italian | mozzarella | no-boil | pasta | rigatoni | tomato 
Prep Time Cook Time Serves
10m 40m 4-6

This recipe is another way to make my Rigatoni alla Casa, also posted on this website. This no-boil option requires more cook time overall but cuts out one step and one pan for clean-up. Sounds good to me!

INGREDIENTS

  • 2 -14 ounce cans diced tomatoes
  • 3 cups water
  • 1 cup crème fraiche
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 pound rigatoni pasta
  • 1 1/2 cups grated mozzarella cheese

INSTRUCTIONS

Preheat oven to 350˚F.

In a large bowl combine the canned tomatoes, water, crème fraiche, garlic, sugar, salt, and pepper. Stir in the pasta and transfer to an oven-proof 9×13 inch baking dish or wide cast-iron skillet. Cover and bake in the oven for 30 minutes, stirring once halfway through cooking.

After 30 minutes remove from the oven and take off the cover. Check that the pasta is cooked. If not, cover and continue to bake until cooked through. Once your pasta is cooked, sprinkle the grated mozzarella on top and return to the oven, uncovered, for 5-10 minutes or until the mozzarella has melted.

 

 

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