Six Cheese Rigatoni Bake

Prep Time: 25 min  |  Cook Time: 20 min  |  Servings: 4  |  Calories: 539
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Six Cheese Rigatoni Bake
Prep Time
25 min
Cook Time
20 min

Baked pasta layered with a tomato sauce made with olive oil and butter sautéed shallots, garlic and onions with diced tomatoes and tons of Sargento® Shredded 6 Cheese Italian that melts perfectly to hold in all of the savory ingredients in this dish.

  • 2 Tbsp. butter
  • 2 Tbsp. extra virgin olive oil
  • 1 shallot, finely minced
  • 2 cloves garlic, finely minced
  • 1/4 cup minced onion
  • 1 can (14.5 oz.) diced tomatoes
  • 1/2 lb. rigatoni pasta, cooked according to package directions
  • 2 cups (8 oz.) Sargento® Shredded 6 Cheese Italian, divided
  1. Heat butter and olive oil over medium heat in large skillet. Add shallot, garlic and onion and cook until translucent. Add tomatoes; simmer 15 minutes.
  2. Meanwhile, preheat oven to 350°F.
  3. Add pasta and 1 cup cheese to tomato mixture; stir.
  4. Pour half of pasta mixture into a 9-inch baking dish and top with 1/2 cup cheese. Layer with other half of pasta mixture and top with remaining cheese.
  5. Bake 20 minutes, or until cheese on top is melted.

Serving Size 4

Calories 539

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 26.90g 41%
Sat. Fat 12.10g 64%
Mono Unsat. Fat 10.00g
Poly Unsat. Fat 1.30g
Cholesterol 51mg 17%
Sodium 452mg 19%
Total Carbohydrate 55g 18%
Dietary Fiber 4g 16%
Sugars 0g
Protein 23g
Vitamin A 135RE
Vitamin C 18mg 30%
Calcium 444mg 41%
Iron 2mg 11%