Baked Rigatoni With Meatballs and Peppers

Ingredients

  • 1 cup freshly grated ricotta salata
  • ¾ pound pancetta, diced and browned
  • 3 cups shredded mild provolone cheese
  • 1 cup chopped black or green pitted olives
  • 1 cup sliced roasted red peppers
  • 1 cup meatballs, cooked and quartered
  • 4 large sprigs basil
  • + 7 more ingredients
    • 1 15-ounce can plum tomatoes
    • 1 28-ounce can plum tomatoes
    • Pinch of red pepper flakes
    • 4 cloves garlic, sliced
    • 2 tablespoons extra-virigin olive oil, plus more for brushing
    • 1 pound rigatoni
    • Kosher salt

1. Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the rigatoni until very al dente, 2 to 3 minutes less than the label directs; drain.

View full recipe at SpringPad

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