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12" Covered Skillet


Crusty Tomato-Basil Rigatoni

1   lb (500 g) uncooked rigatoni pasta
1   jar (24 oz or 700 mL) marinara sauce
1/4   cup (50 mL) chopped fresh basil, divided
3   garlic cloves, pressed
1/2   tsp (2 mL) red pepper flakes (optional)
1   cup (250 mL) fresh bread crumbs
2   tbsp (30 mL) butter, melted
8   oz (250 g) mozzarella cheese, cubed
  1. Cook pasta according to package directions. Drain pasta, reserving 1 1/2 cups (375 mL) of the pasta cooking water; set aside and keep warm.
  2. Meanwhile, in (12-in./30 cm) Skillet, combine marinara sauce, half of the basil, garlic and pepper flakes, if desired. Bring to a simmer over medium heat; cook 10-12 minutes, stirring occasionally.
  3. Meanwhile, combine bread crumbs with melted butter; mix well. Preheat broiler on HIGH. Add cooked pasta and reserved pasta water to sauce; toss to coat. Sprinkle evenly with cheese cubes and top with bread crumb mixture. Place Skillet as close as possible to heating element. Broil 5-7 minutes or until cheese is melted and bread crumbs are golden brown. Sprinkle with remaining basil; serve immediately.

Yield: 6 servings

Nutrients per serving: Calories 510, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 30 mg, Carbohydrate 74 g, Protein 24 g, Sodium 1060 mg, Fiber 3 g