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Cheesy Rigatoni Pepper Bake

Ree Drummond : Food Network
  • 105 minutes
  • Serves 6 to 8

INGREDIENTS

Kosher salt and freshly ground black pepper

1 lb

rigatoni 

2 tbsp

olive oil 

4 cloves

garlic, minced 

1

onion, finely diced 

2 28 ounce cans

diced tomatoes 

1 6 ounce can

tomato paste 

2

balls fresh mozzarella, cut into large cubes 

9 tbsp

grated Parmesan 

1

bag mini sweet peppers, stemmed and halved 

Peppy Salad, recipe follows

1

bag baby spring lettuce leaves

1 cup

halved pepperoncini 

1 cup

halved cherry tomatoes 

1

red onion, sliced

1

mini red pepper, thinly sliced

3 tbsp

olive oil 

Juice of 1 lemon 

Kosher salt and freshly ground black pepper