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How to make Rigatoni pasta bake with garlic bread topping

Yield = 4
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 375g dried rigatoni pasta
  • 1 tablespoon olive oil
  • 2 red onions, halved, sliced
  • 2 garlic cloves, thinly sliced
  • 785g jar tomato pasta sauce
  • 1/4 cup sun-dried tomato pesto
  • 225g loaf garlic bread
  • 1 piece (65g) chargrilled capsicum, sliced
  • 1/3 cup fresh basil leaves, torn
  • 1/2 cup kalamata olives, pitted, halved
  • 100g Greek-style fetta, crumbled
  • 2/3 cup pizza cheese, grated
  • Basil, extra, to serve
  • Salad leaves, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 22cm x 32cm (8-cup-capacity) baking dish. Cook pasta following packet directions. Drain. Return to pan.
  • Step 2 Meanwhile, heat oil in a large deep frying pan over medium-high heat. Add onion. Cook, stirring, for 5 to 7 minutes or until light golden. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add 1/2 cup water, sauce and pesto. Bring to boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until slightly thick.
  • Step 3 Process garlic bread to coarse crumbs.
  • Step 4 Add tomato sauce mixture, capsicum, basil, olive and fetta to pasta. Toss to combine. Transfer to prepared dish. Sprinkle with cheese and breadcrumbs. Bake for 20 minutes or until golden and heated through. Top with extra basil and serve with salad.