Baked Rigatoni
The secret to Excellent pasta is this: Do not overcook it, be sure it is still firm. Before adding sauce or anything to the pasta, toss it with olive oil or butter and garlic powder. If you are baking the pasta into a cheesy dish also toss with parmesan cheese and a few sprinkles of cayenne pepper. Doing this flavors the pasta nicely and adds a new dimension to your baked pasta dishes such as Lasagna or baked rigatoni.You will need:
- 1 Package Rigatoni cooked with salt (do not overcook)
- 1 Can of Spaghetti Sauce
- 16 oz. mozzarella cheese grated
- 1 quarter butter
- 1/4 cup Parmesan cheese
- 1 tbs garlic powder
- 1/4 tsp black pepper
- 1/8 - 1/2 tsp. cayenne pepper (depending on your taste)
To a large baking pan or casserole dish add your butter( cut into small pieces). Drain the rigatoni and pour it into the baking dish on top of the butter, add your spices and Parmesan cheese and toss until coated well. Pour the spaghetti sauce over the pasta. You may add no more than 1/4 cup water to the sauce can to get the rest of the sauce out of the can, but pour that along the edges, not in the center. Add the grated mozzarella cheese to the top. Bake in a moderate oven until the cheese is melted and bubbly. Some people like the cheese almost toasty, if so leave it in a little longer. It depends what kind of mood I am in, sometimes I just let the cheese melt, other times I let it get a little toasted. Also, if I feel real saucy, then I add two cans of sauce!
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