Baked Caprese Rigatoni

• uncooked rigatoni↗1
• small fresh tomatoes, diced↗6
• canned crushed or diced tomatoes1
• your favorite canned tomato sauce2.5 cup
• small onion, diced↗1
• garlic cloves, minced↗3
• fresh basil, torn or sliced↗0.5 cup
• ½ block of grated cheese0.5
• salt and pepper
• olive oil↗1 tablespoon

Step-by-step instructions

1. 1

   Boil the rigatoni according to the package instructions. Drain and set aside. Preheat the grill.

2. 2

   Heat the olive oil in a large skillet. Sauté the onion and garlic over medium‑high heat for 2‑3 minutes, stirring so the garlic doesn’t burn. Add the crushed tomatoes and fresh tomatoes. Season with salt and pepper and simmer for 5‑10 minutes, or until the mixture thickens slightly. Add half of the basil and stir for 1 minute. Remove from heat and add to the pasta. Pour in the tomato sauce and stir (you can add more sauce until you reach the desired consistency). Transfer to a baking dish or skillet.

3. 3

   Sprinkle the grated cheese and place under the grill for 5‑8 minutes, or until the cheese melts and becomes bubbly. Top with the remaining fresh basil and serve.