element. Don’t add more than one Google tag to each page.
Baked Caprese Rigatoni

Baked Caprese Rigatoni


It’s summertime and one of my preferred things about summer is basil.

My other favorite thing is the farmer’s market. Get me a latte, placed on my shades, select some quite looking veggies, take a few photos, take pleasure in the odor of freshly baked things, and drive right on house in my air conditioned SUV.

Yep. I loooove the farmer’s market.

My market experience here might not be more opposite.

I address 5: 45 am (it’s ended up being a pit stop on my morning run, due to the fact that I stand NO possibility of strolling that far in the heat anytime after 7am), so you can picture what a gem I look like: no trendy tones, no latte, no nice camera. Simply me and my stinky, sweaty self attempting to dig a couple of coins out of the pocket of my running shorts.

I privately plug my nose as I walk through because the smells are frustrating: raw fish, raw meat (and I imply raw, whole-animal meat), some kind of egg odor, and my own mid-run smell. I keep a sharp eye out for cockroaches and attempt not to stroll within 10 feet of a butcher.

Honest fact: I sorely miss my old farmer’s market.

However hey.

Every day feels a little bit more typical.

Not to alter the subject or anything, but I’m starting to turn into a full-blown tomato because I can’t. The entire tacky shebang of saucy rigatoni, fresh tomatoes, fresh basil, and ch-ch-ch-ch-cheese in this baked caprese rigatoni.

By now, I hope that you have not check out any of this post and you have been scrolling straight down to the dish.

I don’t actually hope that, but please.

Put this on your table. ASAP.

  • Author:
    Pinch of Yum

  • Preparation Time:
    15 minutes

  • Cook Time:
    10 mins

  • Overall Time:
    25 minutes

  • Yield:
    8 1 x


This baked caprese rigatoni has lots of fresh tomatoes, basil, and Mozzarella. Easy ingredients baked to pasta excellence.



  • 1 lb. uncooked rigatoni
  • 6 little fresh tomatoes, diced
  • 112- ounce can crushed or diced tomatoes
  • 2 1/2 cup s your preferred jarred tomato sauce
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup fresh basil, torn or sliced into ribbons
  • 1/2 block grated cheese
  • salt and pepper
  • 1 tablespoon olive oil


  1. Cook rigatoni according to directions on package.
  2. Heat olive oil in a big skillet. Include crushed tomatoes and fresh tomatoes.
  3. Top with shredded cheese and location under broiler for 5-8 minutes or up until cheese is melted and bubbly. Sprinkle with remaining fresh basil and serve.


I used all 3 types of tomatoes due to the fact that I like them all and I wanted all the different textures in the sauce. You could quickly leave out one and replace it with more of another depending on what you have on hand or how you like the texture.

Recipe Card powered by

Something that applies in my Filipino life: I LIKE FRIDAYS. Oh, happy day.

Read More