Crusty Tomato-Basil Rigatoni

Name: Crusty Tomato-Basil Rigatoni
Yield: 6 servings
Ingredients: 1 lb (450 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

Ingredients

1 lb (450 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

Directions

Cook pasta according to package directions. Drain pasta, reserving 1 ½ cups (375 mL) of the pasta cooking water; set aside and keep warm.
Meanwhile, in the 12" (30-cm) Stainless Steel 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.
Meanwhile, combine the bread crumbs with melted butter; mix well. Preheat broiler on HIGH. Add the cooked pasta and reserved pasta water to sauce; toss to coat. Sprinkle evenly with cheese cubes and top with the bread crumb mixture. Place the Skillet as close as possible to the heating element. Broil 5-7 minutes or until cheese is melted and bread crumbs are golden brown. Sprinkle with the remaining basil; serve immediately.