Baked Rigatoni with Roasted Tomato Sauce Delight

Ingredients

• 1 pound rigatoni pasta
• 4 cups cherry tomatoes, halved
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp red pepper flakes (optional)
• 1 Prise Salt to taste
• 1 Prise black pepper to taste
• 1 cup fresh mozzarella cheese, torn into pieces
• 0.5 cup grated Parmesan cheese
• 1 bunch fresh basil leaves for garnish

Instructions

1. Preheat your oven to 425°F (220°C). On a large baking sheet, spread the halved cherry tomatoes and diced onion. Drizzle with olive oil, and sprinkle with oregano, basil, red pepper flakes, salt, and black pepper. Toss to coat and spread them in a single layer. Roast for 20-25 minutes until they are caramelized.
2. While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the roasted tomato and onion mixture (including all the juices) with the minced garlic. Mash the tomatoes slightly with a fork to create a chunky sauce. Taste and adjust seasoning if needed.
4. Add the cooked rigatoni to the bowl with the roasted tomato sauce. Fold in half of the mozzarella pieces and half of the grated Parmesan cheese, mixing well to coat the pasta evenly.
5. Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased 9x13 inch baking dish. Top with the remaining mozzarella and Parmesan cheese.
6. Place in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden.
7. Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.