Baked Pasta with Tomatoes and Parmesan Cheese
Description
An almost absurdly simple baked pasta — uncooked rigatoni or penne tossed in olive oil, combined with canned tomatoes, and baked covered for an hour, stirring occasionally, with Parmesan sprinkled on for the final 15 minutes. No boiling pasta water required; the oven does all the work.
Ingredients
InstructionsPreheat oven to 400°F. Place the oil in a bowl with the uncooked pasta. Stir until well coated. Let stand 20 minutes. Add the canned tomatoes to the pasta mixture and season with salt and pepper. Stir to combine. Place the mixture in a large baking dish and cover with aluminum foil. Bake, stirring every few minutes with a wooden spoon, for 60 minutes. Sprinkle the Parmesan cheese over the pasta for the last 15 minutes of baking.
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Preheat oven to 400°F.
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Place the oil in a bowl with the uncooked pasta. Stir until well coated. Let stand 20 minutes.
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Add the canned tomatoes to the pasta mixture and season with salt and pepper. Stir to combine.
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Place the mixture in a large baking dish and cover with aluminum foil.
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Bake, stirring every few minutes with a wooden spoon, for 60 minutes.
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Sprinkle the Parmesan cheese over the pasta for the last 15 minutes of baking.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Cholesterol 4mg2%
- Sodium 320mg14%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Letting the oiled, uncooked pasta stand for 20 minutes before adding the tomatoes allows the pasta to absorb the oil evenly, which helps it cook through properly in the oven without boiling water.
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