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Categories:
rigatoni pasta tomatoes cottage cheese red pepper thyme salt pepper cannellini beans Mozzarella cheese
Viewed: 37 - Published at: 5 years agoIngredients
- 12 ounces rigatoni pasta
- 28 ounces whole tomatoes, drained and broken into small pieces
- 1 cup large-curd cottage cheese
- 1/8 teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- pepper, to taste
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1/2 lb mozzarella cheese, grated
Method
- Preheat oven to 400 degrees Fahrenheit. Spray nonstick cooking spray on 13x9x2" baking pan. Put baking pan in oven to warm while preheating.
- Cook the rigatoni in salted water.
- While the rigatoni is cooking, combine the tomatoes, cottage cheese, red pepper flakes, thyme, salt, pepper, and cannelini beans in a large bowl.
- Add the cooked rigatoni to the tomato mixture and combine well. Pour into the baking pan.
- Top with grated mozzarella. Bake in 400 degree oven for 30 minutes. Allow to stand for 10 minutes before serving.
