Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
October 3, 2011
Creamy Baked Rigatoni
Oven-baked Pasta And Rice Dishes
Prep time:
15 mins.Bake Time:
20 minutes“Roasted red peppers add robust flavor to rigatoni in Alfredo sauce, while parsley adds a fresh taste and mozzarella works its magic.”
Ingredients
Serves 4
- 8 oz. rigatoni or other tube-shaped pasta
- 1/2 cup drained plus2 tbsp. chopped roasted red pepper, divided
- 1 container (10 oz.) refrigerated Alfredo sauce
- 2 tbsp. chopped fresh Italian parsley
- 1 cup finely shredded mozzarella cheese
Directions
1
Preheat oven to 375°F. Cook the pasta according to the package directions. Drain. Transfer pasta to an ungreased 11/2 quartbaking dish.
2
Meanwhile, place 1/2 cup roasted red pepper in a5-cup blender container. Cover and puree until smooth. Add the Alfredo sauce. Blend until combined.
3
Combine the Alfredo sauce mixture, remaining roasted red pepper and the parsley in a large bowl. Stir to combine.
4
Pour the Alfredo sauce mixture over the pasta in the baking dish and mix well. Sprinkle with the mozzarella. Bake untilthe cheese is meltedand the sauce is bubbly around the edges, 20–25 minutes. Serve.
Variations(0)
Reviews(0)
Serving Suggestion
Serving Suggestion
Add a savory crunch to this creamy pasta with buttery garlic bread. Chocolate biscotti are perfect for dessert.
Great Ideas
Great Ideas
• Make just the sauce as directed in Step 2 and use it as a dip for pieces of fresh focaccia bread and cut-up fresh vegetables.
You May Also Like...
Everyday Cooking My Way
Recipes packed with hints & tips to make it your way! Includes useful tips and tricks that show you how to customize each dish to suit your needs... all so simple with full-color photos and easy step-by-step directions.
