Cheesy Rigatoni Bake

Rigatoni Bake

The March 2012 issue of Family Circle featured a recipe called “Rigatoni with creamy pepper sauce.” It looked so good that I decided to try the following variation with some ingredients I had on hand.

INGREDIENTS

1 large sweet red pepper

1 or 2 yellow squash, sliced in half or fourths lengthwise

1/2 cup reduced-sodium chicken broth

2 cloves garlic, chopped

2/3 cup heavy cream

1 cup shredded Swiss or parmesan cheese (or mix)

3/4 tsp salt

1/4 tsp black pepper

1 pound rigatoni

1/3 mozzarella ball, divided into 4 or 5 smaller balls

1/2 cup fresh basil leaves, sliced in thin strips

5-6 grape tomatoes

Parmesan cheese

DIRECTIONS

1. Heat broiler. Line a large broiler pan with foil and coat with nonstick cooking spray.

2. Place pepper on prepared pan, cut side down; add squash. Broil for 9-10 minutes, about 4 inches from heat source. Turn oven to 350 degrees. Remove pepper and squash from heat and set squash aside, slicing into wedges when cool. Place the pepper in a paper bag or covered bowl for 5 minutes. Peel skin off peppers and discard; thinly slice peppers.

3. In a large nonstick skillet bring broth to a simmer; add garlic and simmer 2 minutes. Stir in cream, salt and pepper and cheese and simmer for an additional 2 minutes.

4. Meanwhile, cook pasta following the package directions, about 10 to 14 minutes for al dente. Drain and return to pot.

5. Butter a medium-sized casserole and add cooked pasta. Add cream mixture and sliced peppers, squash, tomatoes and mozzarella balls; stir gently to combine. Sprinkle with basil and parmesan.

6. Bake uncovered at 350 for 15-20 minutes or until bubbly and slightly browned on top.

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