Baked Caprese Rigatoni

Serving 8 people

15 min


  • canned tomato sauce 2½ cups your favorite jarred tomato sauce
  • canned tomatoes 1 12-ounce can crushed or diced tomatoes
  • cream cheese block ½ block grated cheese
  • fresh basil ½ cup fresh basil, torn or sliced into ribbons
  • garlic 3 cloves garlic, minced
  • olive oil 1 tablespoon olive oil
  • onion 1 small onion, diced
  • rigatoni 1 lb. uncooked rigatoni
  • salt and pepper salt and pepper
  • tomatoes 6 small fresh tomatoes, diced
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How to make it

  1. Cook rigatoni according to directions on package.
  2. Drain and set aside. Preheat broiler.
  3. Heat olive oil in a large skillet.
  4. Saute onion and garlic over medium high heat for 2-3 minutes, stirring so the garlic doesn’t burn.
  5. Add crushed tomatoes and fresh tomatoes. Season with salt and pepper and simmer for 5-10 minutes or until mixture thickens slightly.
  6. Add half of the basil and stir for 1 minute.
  7. Remove from heat and add to the pasta.
  8. Pour in tomato sauce and stir to combine (and you can add more sauce until it's saucy enough for you if you).
  9. Pour into a baking dish or skillet.Top with shredded cheese and place under broiler for 5-8 minutes or until cheese is melted and bubbly. Sprinkle with remaining fresh basil and serve.