Baked Caprese Rigatoni

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 216.4
  • Total Fat: 7.4 g
  • Cholesterol: 12.8 mg
  • Sodium: 173.2 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 10.2 g

View full nutritional breakdown of Baked Caprese Rigatoni calories by ingredient
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Super light, Easy and Quick Pasta Super light, Easy and Quick Pasta
Number of Servings: 9


    1/2 pound of uncooked rigatoni
    6 medium fresh tomatoes
    1 12 oz can crushed tomatoes
    1 small onion
    3 cloves garlic
    1/2 cup fresh basil
    7 to 8 ounces mozz. cheese. Either shredded or sliced
    salt and pepper
    olive oil 1 or 2 TBSP


Cook rigatoni according to directions. Drain and set aside.
Heat olive oil in a large skillet. Saute onion an garlic over medium heat for 3 minutes, stirring so garlic doesn't burn. Add crushed tomatoes and fresh tomatoes. Season with salt and pepper and simmer for 5 to 10 minutes until mixture thickens slightly. Add half of the basil and stir for 1 minute. Remove from the heat and add to the pasta. Pour in tomato sauce and store to combine. Pour into a baking dish or skillet
I pour half, put some mozz(lightly) then pour the remaining into baking dish.
Top with cheese and place under broiler for 5 to 8 minutes until cheese is bubbly. Sprinkle with remaining fresh basil and serve.
I made earlier in day and sat out without broiling it until about 25 minutes before meal. Put in 375 oven and it worked fine. Also threw some fresh mushrooms on top before baking.

Serving Size: put in 9x12 dish divided into 9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user NUTRITION94.

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