Meatless Baked Rigatoni
- Paula Anindia
- Sep 28, 2017
- 3 min read
Today's recipe is my meatless creation of Instagram's classic Baked Rigatoni recipe; I just watched it over and over then ready to cook it in my kitchen! All ingredients are simple and I have it all in my pantry, I only bought fresh white mushrooms in grocery store.
The original recipe is using ground beef, but I replace it using chopped of white mushrooms. Remember to measure the amount of rigatoni we should use by arranging it in 20 diameters springfoam pan before it's cooked. The rigatoni will be double size when it's cooked.
Let's take a look this simple and yummy recipe of my Meatless Baked Rigatoni.
The ingredients we need are cooked rigatoni, grated parmesan cheese, finely chopped fresh white mushrooms, tomato pure, minced garlic, mozzarella cheese, salt and blackpepper.
First step is preheat the oven over 400F (200C) then finely chopped fresh white mushrooms.
Cooked the rigatoni for 5-6 minutes, immediately soaked in ice water to stop the cooking process and drained it finely. Set aside.
Then, we're ready to make the sauce. Heat 2 tbs olive oil in large low pot over medium heat.
Add chopped mushrooms and sauteed for 2 minutes until a little bit shrink.
Add minced garlic and stirred until fragrance.
Seasoned well with salt and blackpepper. Stirred until well combined.
Poured in tomato pure and mixed well.
Lower the heat and let it shimmered for 3 minutes.
Turn off the heat and set aside. Next, is preparing cooked rigatoni. Add 1 cup of grated parmesan cheese into the rigatoni. Mixed well until all rigatoni covered with cheese.
Sprayed the springfoam pan with non-sticky spray, then arranged the rigatoni in it.
Poured the mushroom sauce on the rigatoni and spread it over the top.
Baked in the oven for 15 minutes.
Take it off from the oven then sprinkled with grated mozzarella cheese on the top.
Baked again in the oven for 15 minutes until the cheese is perfectly melted and cooked. Let it cool in room temperature for 5 minutes and released it from the springfoam pan.
Garnished with parsley flakes and served warm.
Look at that!! The pasta is perfectly cooked, al dente, the sauce is tangy, the mushrooms is meaty, the cheese is melty, gooey and completes the dish so perfect!! Enjoy!!
Get the Recipe: Meatless Baked Rigatoni
portion: 6
preparation time: 10 minutes
cooking time: 10 minutes
inactive time: 35 minutes
Ingredients:
1 lbs half cooked rigatoni
1 cup grated parmesan cheese
200 gr fresh white mushrooms, finely chopped
250 ml tomato pure
1 clove minced garlic
2 tbs olive oil
salt
blackpepper
100 gr grated mozzarella cheese
For garnish:
parsley flakes
Directions:
1. Preheat the oven over 400F (200C). Heat olive oil in large low pot over medium heat.
2. Add chopped mushrooms and sauteed for 2 minutes until a little bit shrink.
3. Add minced garlic and stirred until fragrance.
4. Seasoned well with salt and blackpepper. Stirred until well combined.
5. Poured in tomato pure and mixed well.
6. Lower the heat and let it shimmered for 3 minutes. Turn off the heat and set aside.
7. Add 1 cup of grated parmesan cheese into the rigatoni. Mixed well until all rigatoni covered with cheese.
8. Sprayed the springfoam pan with non-sticky spray, then arranged the rigatoni in it.
9. Poured the mushroom sauce on the rigatoni and spread it over the top.
10. Baked in the oven for 15 minutes.
11. Take it off from the oven then sprinkled with grated mozzarella cheese on the top.
12. Baked again in the oven for 15 minutes until the cheese is perfectly melted and cooked. Let it cool in room temperature for 5 minutes and released it from the springfoam pan.
13. Garnished with parsley flakes and served warm. Enjoy!!
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