Baked Rigatoni with Kalamata Olives
Dive into the rich, Mediterranean-inspired flavors of Baked Rigatoni with Kalamata Olives, a hearty and satisfying pasta bake that’s perfect for weeknight dinners or special gatherings. Featuring tender rigatoni coated in a robust tomato-based sauce enhanced with briny kalamata olives, aromatic garlic, and a hint of red pepper flakes for subtle heat, this dish delivers comfort and complexity in every bite. Layered with gooey mozzarella and savory Parmesan, the casserole is baked to golden perfection, creating a cheesy, bubbling crust that will have everyone coming back for seconds. Whether served on its own or paired with a crisp salad and garlic bread, this easy-to-make baked rigatoni is a crowd-pleaser that's sure to impress.
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 oz crushed tomatoes
- 1 cup kalamata olives, pitted and halved
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish with a bit of olive oil or non-stick spray and set aside.
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, warm the olive oil. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the crushed tomatoes, kalamata olives, oregano, basil, red pepper flakes, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
Add the cooked rigatoni to the skillet with the sauce and toss gently to combine, ensuring the pasta is evenly coated in the sauce.
Transfer half of the pasta and sauce mixture to the prepared baking dish. Sprinkle 1 cup of shredded mozzarella evenly over the layer. Add the remaining pasta and sauce mixture on top and sprinkle with the remaining 1 cup of mozzarella and all of the grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling with golden spots.
Remove from the oven and let the dish sit for 5 minutes before serving. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
