Name: Baked Rigatoni
Yield: 6 servings
Ingredients: 8 ounces rigatoni; 26 ounces pasta sauce; 14 1/2 ounces canned ready-cut diced tomatoes drained; 14 ounces frozen broccoli flowerets; 6 ounces frozen vegetable burger crumbles; 1 teaspoon dried basil; 1/4 teaspoon fennel seeds; 6 ounces mozzarella cheese, part skim milk shredded

6 servings Source yield

Ingredients

8 ounces rigatoni
26 ounces pasta sauce
14 1/2 ounces canned ready-cut diced tomatoes drained
14 ounces frozen broccoli flowerets
6 ounces frozen vegetable burger crumbles
1 teaspoon dried basil
1/4 teaspoon fennel seeds
6 ounces mozzarella cheese, part skim milk shredded

Make it step by step

1. Preheat oven to 400 degrees. Cook pasta according to package directions, drain.
2. Combine pasta, pasta sauce, tomatoes, broccoli, burger crumbles, basil, fennel seeds and 4 oz. of the mozzarella in a 9x13 baking dish. Top with remaining 2 oz. mozzarella. Bake until heated through, about 20 minutes.

Nutrition and portions

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Recipe source

Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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