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🍽️ Vegetarian Baked Rigatoni

715 kcal · 30 min · 4 servings

Ingredients

• 500 g Rigatoni
• 4 Tomatoes
• 200 ml Vegetable broth
• 250 g Peas
• 1 Garlic clove
• 1 Shallot
• 2 Mozzarella (9% Fat)
• 2 tbsp Olive oil (20 ml)
• Salt
• Pepper
• Cayenne pepper
• Thyme

Instructions

1. 1. Boil water in a pot and add salt.
2. 2. Cook the rigatoni pasta in it for about 9 to 11 minutes until al dente.
3. 3. Rinse the pasta with cold water and let it drain.
4. 4. Take the mozzarella out of the package and let the liquid drain off.
5. 5. Cut the mozzarella into slices about 5 millimeters thick.
6. 6. Wash the tomatoes and dry them with a cloth.
7. 7. Halve the tomatoes and cut them into small cubes.
8. 8. Peel the garlic clove and the shallot.
9. 9. Finely chop the garlic and shallot.
10. 10. Heat oil in a pan.
11. 11. Fry the garlic and shallots over medium heat for about 4 minutes.
12. 12. Add the tomato cubes and simmer them for 5 minutes.
13. 13. Deglaze the pan with broth.
14. 14. Let the sauce simmer for 5 to 7 minutes.
15. 15. Season the sauce with salt, pepper, thyme, and cayenne pepper.
16. 16. Add the peas to the sauce.
17. 17. Fold the drained pasta into the sauce.
18. 18. Place the pasta into a coated baking dish.
19. 19. Place the mozzarella slices on top of the pasta.
20. 20. Preheat the oven to 200 degrees (180 degrees with fan or gas level 3).
21. 21. Bake the rigatoni in the oven for about 10 minutes until golden brown.
22. 22. Garnish the dish with fresh thyme and serve.

Nutrition per serving

• kcal: 715
• Protein: 32 g · Fett/Fat: 20 g · Carbs: 100 g