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Epicurious

Baked Rigatoni With Red Peppers and Green Olives

4.2

(17)

A pan of cheesy pasta baked rigatoni with cacciatore sauce.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

This baked pasta is based on my favorite pizza topping combination: peppers and olives. Here you build a tomato sauce bulked up with jarred roasted red peppers and studded with briny green olives, then toss it with tubular pasta and lots of mozzarella cheese that goes crisp on top and very cheesy-pully in the middle in the oven.

This recipe uses the same red pepper and olive sauce as my One-Pot Spiced Shrimp and Rice—to make both dishes, double the sauce before proceeding.

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