Pepperoni Rigatoni Bake
photo by Sara 76
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 453.59 g rigatoni pasta
- 14.79 ml olive oil
- 1 small onion, chopped
- 1 green pepper, chopped
- 9.85 ml minced garlic
- 226.79 g can sliced mushrooms, drained
- 4.92 ml cruched basil
- 2.46 ml oregano
- 793.78 g can crushed tomatoes
- 4.92 ml sugar
- 453.59 g part-skim ricotta cheese
- 118.29 ml parmesan cheese
- 236.59 ml reduced-fat sour cream
- 1 egg, beaten
- 29.57 ml chopped fresh parsley
- 2.46 ml salt
- 113.39-170.09 g sliced pepperoni
- 473.18 ml part-skim mozzarella cheese, DIVIDED
directions
- Preheat oven to 350. Lightly grease a casserole pan and set aside.
- Cook rigatoni pasta according to package directions to al dente.
- While pasta is boiling, heat olive oil in a saucepan over medium heat. Add the chopped onion, green peppers, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.
- Add the crushed tomatoes and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.
- When pasta is done, drain.
- Using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, parsley and salt; mix until smooth.
- Return the hot drained rigatoni to the ricotta/sour cream mixture. Gently fold/stir together.
- Place half of the creamy rigatoni mixture on the bottom of the prepared casserole dish.
- Evenly pour half of the tomato sauce mixture over top.
- Evenly place all of the pepperoni slices over top.
- Sprinkle with 1 cup only of the mozzarella cheese.
- Layer remaining rigatoni mixture on top, then remaining tomato sauce mixture, then the last 1 cup of mozzarella.
- Cover and bake at 350 for 30 minutes.
- Uncover and bake for another 15 minutes.
- Best to let stand 5-10 minutes before serving.
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Reviews
-
MAN ALIVE was this yummy. I make baked ziti often and pizza casserole but this sort of combined them both, it was wonderful SO SO SO yummy. I made a few alterations, I used one large can of crushed tomatoes and then about 1 cup and a half of Prego Mushroom sauce and I didn't add the peppers. Instead of minced garlic i used a little garlic powder, I also added about 1/4 cup of milk to the ricotta mixture and I used more mozzarella. We truly LOVED this dish and will be making it again. But next time I will not do 2 layers of pasta just one big one. This was amazing!
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Tweaks
-
MAN ALIVE was this yummy. I make baked ziti often and pizza casserole but this sort of combined them both, it was wonderful SO SO SO yummy. I made a few alterations, I used one large can of crushed tomatoes and then about 1 cup and a half of Prego Mushroom sauce and I didn't add the peppers. Instead of minced garlic i used a little garlic powder, I also added about 1/4 cup of milk to the ricotta mixture and I used more mozzarella. We truly LOVED this dish and will be making it again. But next time I will not do 2 layers of pasta just one big one. This was amazing!
RECIPE SUBMITTED BY
*Parsley*
United States