Rigatoni Pasta Bake Next Garlic Bread Topping

complete into this easy vegetarian pasta bake that well uses store-bought garlic bread as the crunchy topping.

The ingredient of Rigatoni Pasta Bake Next Garlic Bread Topping

• 375g dried rigatoni pasta
• 1 tbsp 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 roomy basil leaves torn
• 1 2 cup kalamata olives pitted halved
• 100g greek style fetta crumbled
• 2 3 cup pizza cheese grated
• basil extra to benefits
• salad leaves to encouragement

The Instruction of rigatoni pasta bake next garlic bread topping

• 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
• meanwhile heat oil in a large deep frying pan beyond medium high heat go to onion cook stirring for 5 to 7 minutes or until roomy golden mount up garlic cook stirring for 1 minute or until fragrant mount up 1 2 cup water sauce and pesto bring to boil cut heat to medium low simmer stirring occasionally for 10 minutes or until slightly thick
• process garlic bread to rude indecent crumbs
• build up tomato sauce mixture capsicum basil olive and fetta to pasta toss to combine transfer to prepared dish sprinkle as soon as cheese and breadcrumbs bake for 20 minutes or until golden and annoyed through pinnacle like extra basil and encouragement later than salad

Nutritions of Rigatoni Pasta Bake Next Garlic Bread Topping

calories: 896 967 calories
calories: 42 5 grams fat
calories: 14 9 grams saturated fat
calories: 95 8 grams carbohydrates
calories: n a
calories: n a
calories: 29 4 grams protein
calories: 48 milligrams cholesterol
calories: 2242 milligrams sodium
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calories: nutritioninformation