One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce

Baked Rigatoni Pasta in Beer Tomato Cream Sauce. One pot, five minute prep, even the pasta gets cooked in the pan.

 

 

Baked Rigatoni Pasta in Beer Tomato Cream Sauce1-1

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 pot luck” category.

Beer will also be listed in all the sections, especially those about unwanted guests and family brunches.

 

On Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce. One pot, five minute prep, even the pasta gets cooked in the pan.

Baked Rigatoni Pasta in Beer Tomato Cream Sauce

Prep Time: 5 minutes

Cook Time: 50 minutes

Yield: 6 servings

One pot baked pasta that takes only 5 minutes of prep!

Ingredients

  • 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

Directions

  • Preheat oven to 375.
  • 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 at 375 for 50 to 60 minutes or until cheese is bubbly and noodles are al dente.
http://thebeeroness.com/2015/02/06/one-pot-baked-rigatoni-pasta-in-beer-tomato-cream-sauce/

 

On Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce. One pot, five minute prep, even the pasta gets cooked in the pan.

11 thoughts on “One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce

  1. Oops – never mind – just found the answer on the email. Sounds delicious – will try it soon. Family loves recipes made with various kinds of beer.

  2. Sounds awesome, but I think it needs some kind of meat or protein. I think when I make it, I’ll add some sweet Italian sausage.

  3. This dish couldn’t be simpler to make. I had it prepped a few hours before baking. Used a hefeweizen and it was absolutely delicious…decadent, creamy and crave-worthy! Thanks for a great recipe.

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