Rigatoni Roasted Red Pepper Bake

I cut this recipe out from a can label for something made by Contadina.  I made it once awhile back and made a few notes on it.  I tweaked it today and really liked it!

I thought it was to dry as written.  So I doubled the diced tomatoes to two cans (undrained) and skipped the water.  I also buy plain tomato paste and doctor it up myself.  In addition to the salt and pepper listed, I added basil and oregano.  Just add a little and keep tasting it until you get it how you like it.  I can't find diced peppers with roasted peppers in it, so I dice some up myself and add it separately.  I used about 1/2 cup.

This recipe is budget-friendly and is made with ingredients you're likely to have on hand.

Rigatoni Roasted Red Pepper Bake

8 oz dry rigatoni
1 Tbsp olive oil
1 cup chopped onion
2 gloves garlic, finely chopped
1 can (14.5 oz) Contadina Recipe Ready Diced Tomatoes, Roasted Red Pepper (I used 2 cans)
1 can (6 oz) tomato paste with Italian seasonings (I bought plain and added my own)
1 cup shredded mozzarella
1/2 cup grated Parmesan cheese

Cook pasta according to package directions.  Drain.

Heat oil in large skillet over medium-high heat.  Add onion and garlic.  Cook 2 minutes.

Combine undrained tomatoes, tomato paste, plus 3/4 cup water (I skipped the water).  Add to skillet.  Season to taste with salt and pepper.  Bring to a boil.  Reduce heat and simmer 10 minutes.

Stir in pasta, 1/2 cup mozzarella cheese and Parmesan cheese.  Pour into baking dish.  Sprinkle with remaining mozzarella cheese.

Bake in preheated 375 degree oven for 10 minutes, or until cheese is melted.