Baked Pasta Rings
The tender pasta is tossed in a cheesy, herby marinara sauce, speckled with peas, and then baked under a blanket of more mozzarella cheese.
Servings 6
Calories 475kcal
Ingredients
- 1 pound pasta rings or small pasta of choice
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2-3 cloves garlic minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes or more/less to taste
- Salt and freshly ground black pepper
- 15- ounce can tomato sauce
- 1 cup frozen peas kept frozen until ready to use
- 2 cups shredded mozzarella cheese divided
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 350 degrees. Coat a shallow baking dish with cooking spray.
- Cook the pasta according to the package directions, until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and set aside.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic, basil, oregano, crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook for 30 seconds. Add the tomato sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes (or until your pasta finishes cooking).
- Add the sauce and reserved pasta water to the pasta in the pot and stir to combine. Fold in the peas, 1 cup of the mozzarella cheese, and parmesan cheese. Mix well. Season to taste with salt and black pepper.
- Transfer the mixture to the prepared pan and top with the remaining mozzarella cheese.
- Bake, uncovered, for 15 minutes, until the cheese is bubbly. If desired, place the pan under the broiler to get the cheese golden.
Nutrition
Calories: 475kcal | Carbohydrates: 67g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 652mg | Potassium: 507mg | Fiber: 5g | Sugar: 7g | Vitamin A: 834IU | Vitamin C: 16mg | Calcium: 269mg | Iron: 2mg