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I made this tonight and it was so delicious! Mine looks Nothing like your pictures but it tastes great 🙂 Using garden fresh tomatoes certainly makes a difference. I used mozzarella cheese and added crushed red pepper flakes to give it a little kick. Thanks for this recipe, I’ll definitely be making this again.
Joanimal
Cheese. Basil. Tomato. In that order.
It’s summer and one of my favorite things about summer is basil.
My other favorite thing is the farmer’s market. Grab me a latte, put on my shades, pick out some pretty looking veggies, take a few pictures, enjoy the smell of freshly baked stuff, and drive right on home in my air conditioned SUV.
Yep. I loooove the farmer’s market.
My market experience here could not be more opposite.
I go at 5:45am (it’s become a pit stop on my morning run, because I stand NO chance of walking that far in the heat anytime after 7am), so you can imagine what a jewel I look like: no trendy shades, no latte, no nice camera. Just me and my stinky, sweaty self trying to dig a few coins out of the pocket of my running shorts.
I secretly plug my nose as I walk through because the smells are overwhelming: raw fish, raw meat (and I mean raw, whole-animal meat), some kind of egg smell, and my own mid-run smell. I keep a sharp eye out for cockroaches and try not to walk within 10 feet of a butcher. On a typical day, I get hit in the head by a few massive falling shade umbrellas. I wipe streams of sweat out of my eyes as I pay for my produce, which I then run home with {cute} and bleach.
Honest truth: I sorely miss my old farmer’s market.
But hey. In place of freshly baked treats, I can buy sticky coconut rice wrapped in banana leaves, and in place of my cozy latte, I have new market vendor friends. Sort of. In place of my fancy camera, I can use my eyes and my memory, and in place of the comfort my SUV, I have my own two feet that can carry me home just fine.
Every day feels a little more normal.
Not to change the subject or anything, but I’m starting to turn into a full-blown tomato because I can’t.stop.eating.the.cheese. I mean, the tomatoes. I mean, the whole thing. The whole cheesy shebang of saucy rigatoni, fresh tomatoes, fresh basil, and ch-ch-ch-ch-cheese in this baked caprese rigatoni.
By now, I hope that you have not read any of this post and you have been scrolling straight down to the recipe.
I don’t really hope that, but please.
Put this on your table. ASAP.
Baked Caprese Rigatoni
- Total Time: 25 minutes
- Yield: 8 1x
Description
This baked caprese rigatoni has lots of fresh tomatoes, basil, and Mozzarella. Simple ingredients baked to pasta perfection.
Ingredients
- 1 lb. uncooked rigatoni
- 6 small fresh tomatoes, diced
- 1 12-ounce can crushed or diced tomatoes
- 2 1/2 cups your favorite jarred tomato sauce
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 cup fresh basil, torn or sliced into ribbons
- ½ block grated cheese
- salt and pepper
- 1 tablespoon olive oil
Instructions
- Cook rigatoni according to directions on package. Drain and set aside. Preheat broiler.
- Heat olive oil in a large skillet. Saute onion and garlic over medium high heat for 2-3 minutes, stirring so the garlic doesn’t burn. Add crushed tomatoes and fresh tomatoes. Season with salt and pepper and simmer for 5-10 minutes or until mixture thickens slightly. Add half of the basil and stir for 1 minute. Remove from heat and add to the pasta. Pour in tomato sauce and stir to combine (and you can add more sauce until it’s saucy enough for you if you). 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.
Notes
I used all three types of tomatoes because I like them all and I wanted all the different textures in the sauce. You could easily omit one and replace it with more of another depending on what you have on hand or how you like the texture.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dinner
- Cuisine: Italian
Keywords: baked rigatoni, caprese rigatoni, rigatoni
One thing that holds true in my Filipino life: I LOVE FRIDAYS. Oh, happy day.
Just curious, if you used Mozzarella or Provolone cheese, why do your pictures looks like you use cheddar cheese? Cheese looks yellow!
Perhaps just the lighting. 😉
Thanks
Hi! Have you ever tried adding a meat to this? I was thinking some diced grilled chicken? Do you think it would be best to add it when you add the tomatoes? Thanks!!
Yep! Should work just fine!
I also noticed that you prefaced the recipe with: “This baked caprese rigatoni has lots of fresh tomatoes, basil, and Mozzarella” but you don’t have mozzarella listed in your ingredients. You also say 1/2 block of “grated” cheese, but your directions say to sprinkle with “shredded” cheese. I’m a bit of a novice when it comes to cooking and I want to make this recipe because it looks so scrumptious, so I need more exacting ingredients and specifics. Thanx
blocks of cheese can be ordered in 20, 30 or 40 pounds. Your recipe calls for 1/2 a block of grated cheese. Can you please be more specific? Thanx.
Loved this. Absolutely love it. I made 2 small changes.
1. I used fresh smoked mozzarella because…why not?! (it was amazing)
2. I added seasoned and cooked up some chicken to add in because my picky eater can’t live without meat in his food.
Other than those 2 changes I changed nothing and this came out amazing. I know it would have been amazing without the changes too! This one will be added to the regular dinner rotation and has been requested at an extended family get-together this summer!
Smoked Mozzarella!? YUM!
Very good blog post. I absolutely love this website. Keep it up!
What kind of cheese do you use. Looks delicious
We’d recommend mozzarella!
This looks divine! Do you know how large 1 serving is? 1 c, 1 1/2 c.?? Thanks girl
It’s been so long since I posted this – I would guess 1 cup? Sorry I can’t be more specific!
Made this tonight!! This was soooooo good!! My husband is a “meat with a meal” kind of guy, and he never commented on the lack of meat in this dish!
Awesome! Thanks for the comment!
I made this and I must say, it turned out absolutely great! I ate the leftovers last night 🙂 (although I have no idea how there were any) Thanks for the recipe!
Glad to hear it Beth!
This looks divine! Do you know how large 1 serving is? 1 c, 1 1/2 c.?? Thanks girl!
I’m so hungry right now and this is just what I need about now. Unfortunately I’m missing 2 of the main ingredients.
When you say, “your favorite jarred tomato sauce,” do you mean tomato sauce or do you mean spaghetti sauce?
I came across this recipe on Pinterest and had to make it. It isn’t exactly tomato season but we used more canned tomatoes and it worked fine. We also cooked some cubed chicken with the onions and garlic to toss in. This meal was great and we will definitely try again. I am looking forward to explore your site for more great recipes!
Great idea with the chicken!
Do yOu think this would freeze well? I have made it and it’s delicious but would lil to make it for a freezer meal exchange I’m doing!
I don’t usually freeze pasta or things with tomato. Just personal preference… I feel like it always comes out mushy or watery. But if you try and it works, let me know! 🙂