Big tubes of pasta hold the tomato sauce, while broccoli and a blanket of melted cheddar make this a cozy dinner. This version is inspired by the pictured bake.
Ingredients
- 8 oz rigatoni
- 1 1/2 cups small broccoli florets
- 1 tbsp olive oil, plus extra for greasing
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tsp Italian seasoning
- 1/4 cup reserved pasta water, as needed
- 2 cups shredded cheddar cheese, divided
- 1/4 tsp ground black pepper, plus more to taste
- Salt to taste
Steps
- Heat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or a similar 2-quart dish.
- Bring a large pot of salted water to a boil. Cook the rigatoni for 2 minutes less than the package directions, adding the broccoli for the final 2 minutes. Reserve some pasta water, then drain.
- Heat the olive oil in the empty pot over medium-low heat. Add the garlic and stir for 30 seconds. Add the marinara, Italian seasoning, and black pepper, then simmer for 3 minutes.
- Fold in the rigatoni and broccoli. Add the reserved pasta water a little at a time if the sauce is too thick to coat the pasta. Taste and adjust the salt and pepper, then stir in 1/2 cup of the cheddar.
- Transfer to the baking dish and spread the remaining 1 1/2 cups cheddar evenly over the top.
- Bake uncovered for 20 to 25 minutes, until the sauce bubbles around the edges and the cheese is fully melted. Rest for 5 minutes before serving.
Notes
- For a topping like the photo, replace the shredded cheddar on top with thin cheddar slices covering the pasta.
- Keep the pasta slightly undercooked before baking so it holds its shape in the sauce.
- Use vegetarian cheddar if needed.