Baked Rigatoni | Vegetarian Pasta Bake Recipe | Ken's Greek Table

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while providing similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content without sacrificing flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Preheat the oven to 400°F (204°C).

Boil rigatoni pasta until al dente; set aside.

Chop 1 onion and add to a skillet with 3-4 tablespoons of olive oil; sauté until golden.

Thinly slice garlic and add to the skillet with the onions; sauté until fragrant.

Add a little salt and pepper to the onion and garlic mixture.

Pour in 28 ounces of crushed tomatoes and 28 ounces of water; bring to a boil.

Add 1 teaspoon of dried oregano to the sauce; stir to combine.

After 3-4 minutes, add 1/4 to 1/3 cup of grated parmesan cheese to the sauce; stir until melted.

Incorporate 450 grams of ricotta cheese into the sauce; mix until combined.

Add the cooked rigatoni to the sauce and stir to combine.

Mix in 1/3 of the grated mozzarella cheese and a bit of fresh parsley; stir well.

Transfer the mixture to a baking dish and top with remaining mozzarella and parmesan cheese.

Drizzle a little olive oil over the top of the dish.

Bake in the preheated oven for 30 to 45 minutes until cheese is melted, bubbly, and blistering.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens