- 2 tbsp Olive Oil
- 1 Yellow Onion large dice
- 3 Roasted Red Peppers chopped
- 5 15oz Cans Fire Roasted Tomatoes or 2 32oz cans + 1 15 oz can
- 2 tbsp Italian Seasoning dried
- 1 Bay Leaf
- 2 cloves Garlic pressed
- 16 oz Gluten Free Rigatoni cooked as per packaging states
- 1 container Ricotta
- 16 oz Mozzarella sliced
Prepare The Sauce & Cook Pasta
Preheat oven to 350 degrees. Heat olive oil in a large dutch oven over medium heat. Add onions and salt, saute until translucent (7 minutes). Add garlic and Italian seasoning then stir for 1 minute.
Add the Add the tomatoes and red peppers. Allow the sauce to simmer partially covered for 25 minutes. Blend until smooth with an immersion blender or high speed blender.
Make The Rigatoni Filling
Assemble The Stuffed Rigatoni
Place 1 ladle of sauce on bottom of the cast iron pan or pie dish. Pipe ricotta filling into each piece of rigatoni and assemble in a fan shape in the dish. Cover each layer with sauce and continue until there is no rigatoni left. Add a final layer of sauce on top and cover with a layer of mozzarella.
Bake rigatoni for 30-40 minutes in the middle rack covered. Remove the lid for the last 10 minutes of cooking. The rigatoni is done when the cheese bubbles and starts to turn golden.
Calories: 516kcal | Carbohydrates: 48g | Protein: 26g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 72mg | Sodium: 595mg | Potassium: 286mg | Fiber: 3g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 8mg | Calcium: 439mg | Iron: 2mg