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BASIL RIGATONI PASTA PIE!
Taste of Italy at your table!

Ingredients
  • 1 package rigatoni pasta
  • 1 tsp. oil
  • 1 tsp. salt
  • ½ cup shredded parmesan cheese
  • 2 Tbsp. Mehadrin Butter
  • 1 small onion, diced
  • 3 garlic cloves, finely diced
  • 1 (16 oz.) Mehadrin Sour Cream
  • 3 ripe plum tomatoes, diced
  • 2 Tbsp. fresh basil, chopped
  • Salt and pepper, to taste
  • 1 package Mehadrin Shredded Mozzarella Cheese
BASIL RIGATONI PASTA PIE!
Taste of Italy at your table!

Instructions

Cook the pasta in a large pot of boiling water.
Add salt and oil. Cook 1 minute less than package
instructions, to ensure the pasta is still stiff enough
to stand up.
Drain the pasta and rinse under cold water.
Toss pasta with parmesan cheese until evenly
distributed, and set aside.
Heat butter in a medium saucepan. Sauté onions
and garlic until translucent. Add the sour cream,
tomatoes, basil, salt and pepper. Mix and bring
to a boil. Set aside.
Preheat oven to 400oF.
Grease a 9 inch spring form pan. Take the cooked
rigatoni and stand each piece up in the pan
until the whole pan is tightly packed with pasta.
Pour the mixture and spread evenly over all the
noodles.
Bake for 15 minutes. Remove from oven and top
with mozzarella cheese. Bake another 15 minutes,
until cheese is melted.
Let cool a bit before running a butter knife
around the edges of the pan to help remove from
the pan.

 

Ingredients
  • 1 package rigatoni pasta
  • 1 tsp. oil
  • 1 tsp. salt
  • ½ cup shredded parmesan cheese
  • 2 Tbsp. Mehadrin Butter
  • 1 small onion, diced
  • 3 garlic cloves, finely diced
  • 1 (16 oz.) Mehadrin Sour Cream
  • 3 ripe plum tomatoes, diced
  • 2 Tbsp. fresh basil, chopped
  • Salt and pepper, to taste
  • 1 package Mehadrin Shredded Mozzarella Cheese
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