Cheesy Vegetarian Rigatoni with Mushrooms
A quick and easy vegetarian pasta dish from Southern Italy made with seven wholesome ingredients. Prepared and on the table in 30 minutes.
Ingredients
- 2 tbsp olive oil
- 12 ounces mushrooms, sliced
- 1/2 medium onion- diced
- 2 cloves fresh garlic, thinly sliced
- 1 15.5 oz can whole tomatoes, diced - can use 4-5 medium tomatoes
- 1/2 lb rigatoni
- 3/4 cup grated parmigiano
Instructions
- Preheat oven to 350 degrees F and grease a 8 x 8 baking dish.
- Bring a large pot of water to boil. When the water is boiling, add a healthy pinch of salt and add rigatoni. Stir well and cook according to package instructions. When done, drain (do not rinse) and set aside.
- Meanwhile, in a medium saucepan, heat olive oil and saute onion and garlic until fragrant, about 2 minutes.
- Add sliced mushrooms and continue to saute until mushrooms are just soft, but still firm, about 7 minutes, stirring occasionally.
- Add diced tomatoes and bring to a gentle simmer. Add salt and pepper to taste, simmer for 2 more minutes.
- Pour cooked rigatoni into the baking dish and pour sauce over the top. Mix slightly by stirring a few times with a wooden spoon. Top with grated parmigiano cheese.
- Place in oven, uncovered, and cook for 15 - 20 minutes until cheese is melted and dish is hot and bubbly. Serve with a side salad and a glass of red wine. Makes a hearty main dish.
Notes
Pro tip: What are the best methods for cooking packaged pasta? Never rinse cooked pasta. When leaving the starch on the cooked pasta, it allows the sauce to absorb and flavor the pasta.
What about adding salt to the pasta water? The experts say to add enough salt to make your pasta water taste like the Mediterranean Sea. Be sure to use a good quality sea salt. Wait until the water is boiling, then add the pasta and then the salt. Taste and add salt generously.
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