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One Pot Baked Rigatoni

Takes about an hour, but doesn't require a ton of work (most of the hour is simmering and baking).  Plus - just 1 pot to wash (if you use cast-iron, or something that can also go in the oven)!  The chicken is optional, so it can be prepared meatless as well (with no change in taste, PROMISE). 

Serves 8


Ingredients-Sauce: 
  • 1 28-oz can San Marzano tomatoes
  • 1 14-oz can diced or crushed tomatoes 
  • 2 garlic cloves, minced/pressed
  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon sugar
  • 1 Tablespoon Pizza/Pasta Seasoning mix
  • 2 teaspoons salt
Ingredients-Pasta: 
  • 1 cup water
  • 1 cup heavy cream
  • 1 Tablespoon Pizza/Pasta Seasoning mix
  • 4 Tablespoons olive oil
  • 1 pound dry rigatoni
  • 2 cups shredded chicken (optional)
  • 2 cups shredded mozzarella cheese (optional)
Instructions: 
  • Preheat oven to 375F.
  • Preheat large cast-iron or oven-safe soup pot over medium heat with 2 Tablespoons olive oil.  Add the garlic and saute until fragrant, 2-3 minutes.  Add all remaining sauce ingredients, starting with the tomatoes, and simmer for approximately 20 minutes.  Mash up the tomatoes as you stir. 
  •  Add the remaining Pasta ingredients to the sauce pot and stir well.
  • Place pot directly in the oven and bake for 45 minutes (stirring once or twice). 
  • Serve!


Nutrition Info Per Serving (including the chicken and mozzarella): 
Calories 575.8
Total Fat 30.2 g
Saturated Fat 12.4 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 13.1 g
Cholesterol 89.1 mg
Sodium 920.0 mg
Potassium 129.2 mg
Total Carbohydrate 52.7 g
Dietary Fiber 4.5 g
Sugars 9.3 g
Protein 24.6g
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