Baked Rigatoni Pasta in Beer Tomato Cream Sauce. One pot, five-minute prep, even the pasta gets cooked in the pan. One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce
Let’s say that we changed the way we categorize food. You’d flip open a cookbook, your finger gliding down the index, and in place of familiar section titles like “breakfast,” and “appetizers,” you’d find what you are really looking for.
You’d see a Strawberry Basil French Toast Casserole under the “What to make for unwanted but not unpleasant overnight guests” section. You’ll find a recipe for Cilantro and Sriracha Deviled Eggs under the “what to bring to my aunts for Easter brunch” list. And in the “something to take to a friend who just moved” section, you’ll see this pasta.
Of course, chocolate cake will be listed under the “I need to eat my feelings” section, the “I’m celebrating something big” portion, as well as the “how to win at the office potluck” category.
Beer will also be listed in all the sections, especially those about unwanted guests and family brunches.
- 1 (14.5 oz) can diced tomatoes
- 3 tbs tomato paste
- 4 wt oz cream cheese
- ½ cup sour cream
- 12 ounces wheat beer
- 1 cup water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup shredded mozzarella
- 12 wt oz dried Rigatoni pasta
- 4 wt oz parmesan, shredded
- Preheat oven to 375°F.
- In a blender add the tomatoes, tomato paste, cream cheese, sour cream, beer, water, salt, pepper, garlic powder, basil, oregano and mozzarella. Blend until well combined.
- Add the dry pasta to a 2 quart baking dish (the pasta will get cooked in the pan).
- Pour the tomato mixture over the noodles, top with parmesan cheese.
- Cover with aluminum foil, bake for 50 to 60 minutes or until cheese is bubbly and noodles are al dente.