Baked Rigatoni with Peppers and Olives
This baked rigatoni with peppers and olives delivers a delightful combination of smoky roasted red peppers, briny green olives, and gooey mozzarella cheese. With its easy preparation, this hearty dish is a must-try for anyone craving a comforting vegetarian meal.
Equipment
- Large pot
- Large skillet
- 9x13-inch baking dish
Ingredients
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 1/2 cup green olives, sliced
- 1 pound rigatoni pasta
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce (your favorite brand or homemade)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- to taste Salt and pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the rigatoni until it’s just shy of al dente (check the package for timing). Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the roasted red peppers, green olives, marinara sauce, oregano, and red pepper flakes if using. Simmer for 5 minutes, stirring occasionally. Taste and adjust with salt and pepper as needed.
- Toss the cooked pasta with the prepared sauce until evenly coated.
- Transfer half of the pasta to the baking dish. Sprinkle half of the mozzarella cheese on top. Add the remaining pasta in an even layer and top with the remaining cheese.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and golden-brown in spots.
- Let rest for 5 minutes before serving. Enjoy!
Notes
Undercook the pasta: Stop cooking 1-2 minutes before it’s fully done to avoid mushy results in the oven. Use quality cheese: Fresh mozzarella melts beautifully, but pre-shredded works if you’re short on time. Make the sauce ahead: Prep the sauce up to 3 days in advance and store it in the fridge. Freeze it: Assemble the dish without baking, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding 10-15 minutes to the cook time. Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through.