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rigatoni with the whole garden (rigatoni tutto gia

★★★★★ 1
a recipe by
Lynnda Cloutier
Mission Viejo, CA

From my mom and my old recipes

★★★★★ 1

Ingredients For rigatoni with the whole garden (rigatoni tutto gia

  • 2 cups rigatoni or other tubular pasta, uncooked
  • 1 tbsp. olive oil
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped onion
  • 1/2 t. minced garlic
  • 4 cups diced tomatoes
  • 2 cups chopped green cabbage
  • 1 t. salt
  • 1 t. basil leaves, crushed
  • 1 t. ground black pepper or to taste
  • 1 3/4 cup water
  • 1 can red kidney beans, drained (19 oz)
  • 1/4 cup grated parmesan cheese
  • 8 oz. mozzarella cheese, sliced

How To Make rigatoni with the whole garden (rigatoni tutto gia

  • 1
    Preheat oven to 350. Cook rigatoni in boiling water as pkg. directs until just tender. Drain and set aside.
  • 2
    In medium pan, heat olive oil until hot. Add parsley, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes, cabbage, salt, basil, black pepper and water; bring to boil. Reduce heat and simmer uncovered until vegetables are just tender, about 10 minutes.
  • 3
    Stir in kidney beans. Spoon half of sauce into the bottom of a 12 x 9" casserole. Top with reserved rigatoni. Sprinkle with Parmesan cheese. Top with remaining sauce. Cover and bake until casserole is hot, 30 to 50 minutes, depending on temperature of pasta and sauce. Arrange mozzarella cheese on top. Bake uncovered until cheese is melted, about 5 minutes. Serves 6 Source: My Old Recipes

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