Baked Rigatoni with Broccoli and Cheese

70 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

This recipe is inspired by the region of Campania in Italy.

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Make It

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  • Heat oven to 350ºF.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook 3 to 5 min. or until softened, stirring frequently. Stir in pasta sauce; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
  • Remove Dutch oven from heat. Drain pasta. Add to sauce mixture along with 1 cup mozzarella, broccoli, peppers, olives and Romano; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 35 to 40 min. or until heated through. Sprinkle with remaining mozzarella; bake, uncovered, 5 min. or until melted.


Prepare using penne pasta.

How to Blanch the Broccoli

Add broccoli to saucepan of boiling water; let stand 2 min. Drain, then immediately add broccoli to bowl of ice water to stop the cooking process.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 430
% Daily Value
Total fat 14g
Saturated fat 6g
Cholesterol 20mg
Sodium 750mg
Carbohydrate 57g
Dietary fibre 6g
Sugars 8g
Protein 20g
Vitamin A 35 %DV
Vitamin C 140 %DV
Calcium 35 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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