Vegetarian Rigatoni al Forno

Ingredients

• 500 g rigatoni
• 4 tomatoes
• 200 ml vegetable broth
• 250 g peas
• 1 Garlic clove
• 1 Shallot
• 2 mozzarella (9% fat)
• 2 tbsp olive oil (20 ml)
• Salt
• Pepper
• Cayenne pepper
• thyme

Instructions

1. 1.

   Cook rigatoni according to package instructions in a pot of boiling salted water for about 9-11 minutes until al dente, then rinse with cold water and drain. Drain mozzarella and slice into 5 mm thick rounds.

2. 2.

   Wash tomatoes, dry them, halve and dice. Peel garlic and shallot and finely chop. Heat oil in a pan, sauté garlic and shallots over medium heat for about 4 minutes. Add tomatoes and cook for 5 more minutes.

3. 3.

   Deglaze with broth and simmer for 5-7 minutes. Season with salt, pepper, thyme and cayenne pepper.

4. 4.

   Add peas and mix with rigatoni. Transfer pasta to a greased baking dish and top with mozzarella slices. Bake in a preheated oven at 200°C (180°C fan) for about 10 minutes until golden brown. Serve the rigatoni al forno garnished with fresh thyme.