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Baked Rigatoni

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This is my "famous" Baked Rigatoni. The difference is that I fry the tomato paste to make a really intense tomato flavor and because I love a little hot spice in my food and so I add chili, cayenne and cumin. That makes a real difference in how the dish comes out! I always made it without meat, so it hasn't been a big change to the old. Actually, I never liked mushrooms as a kid. I don't think you could buy fresh mushrooms while I was growing up so my mother always used canned, which always tasted rubbery and inedible to me. The first time I tasted fresh mushrooms was in graduate school and I was amazed how good they could taste!

 

Servings: 6
Duration: 1 hour
Utensils: large frying pan, mixing bowl and 9 x 13 baking dish
Cooking surface: stove top and oven
Oven Temperature: 375 degrees


Ingredients:

2 tab olive oil

1 green pepper, chopped

1 medium onion, choppe

8 oz fresh mushrooms

1 Box approx. 7 oz Rigatoni or other dried pasta

4 Tab tomato paste

8 oz tomato sauce

1 teas oregano

1 teas italian spice mix 

1-2 cloves garlic, crushed

1 teas chili pepper (optional)

1/2 teas cumin (optional)

1/2 teas cayenne (optional)

1 package vegan grated cheese (optional)

Salt and pepper

 

Instructions:

Preheat oven at 375 degrees. Boil water and prepare pasta as per the package directions until "el dente" if possible. Drain. While the water is boiling and the pasta is cooking, heat oil and sauté onions until clear.  Add mushrooms and green pepper and sauté until soft. Add the tomato paste and fry together for a couple of minutes. Add tomato sauce and spices. Cook for about 10 minutes. Mix the pasta and sauce together in a mixing bowl and spread into the baking pan. Sprinkle with cheese if desired. Bake for about 30 minutes or until the top is crusty. Let stand for a few minutes and sever.

 

You can make this ahead and put it in the frig for at least a day. Then just heat up the oven and bake it. We actually ate it for a couple of days. Saves thinking up a menu! Tastes great with a simple salad with vinagrette and a fresh baked roll.

 

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Vegan Recipes for Main Dishes

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