Now that we have a delicious Bolognese sauce, it’s time to make something with it. It would be delicious with any pasta by itself, but I think Sunday deserves something just a little more special – Baked Rigatoni!

Baked Rigatoni

Ingredients:

• 1 1/2 cups of dried rigatoni (approximately 1/3 of a 1lb box)
• 1/3 cup of shredded Italian cheese (Romano, Parmesan, Asiago, Provolone, etc)
• 1/3 cup of mozzarella, divided into 1 tsp nuggets
• 1/4 cherry tomatoes, halved
• 1 tbsp fresh basil, chiffonade
• Canola oil spray

Preparation:

Preheat the oven to 375 degrees. Spray canola oil in a small glassware baking dish (approximately 3 cups in size) to prevent sticking and ease clean-up. Prepare the rigatoni per the package instructions, approximately 11 minutes. Drain well and place in a bowl. Pour the Bolognese sauce over and fold to mix.

Fill the baking dish halfway and spread half of the mozzarella evenly throughout the pasta. Fill the baking dish and repeat with the remaining mozzarella.

Top with the mixed Italian cheeses, spread the halved tomatoes and basil on top.

Bake for 10 minutes and broil on high for 90 seconds on the top rack to toast the top.