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Rigatoni with Roasted Tomatoes and Beans

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"A rustic pasta dish is hearty and filling thanks to roasted tomatoes and creamy navy beans."
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Ingredients

40 m servings 423
Original recipe yields 2 servings

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
  3. Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
  4. Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
  5. At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.

Footnotes

  • Cook's Note:
  • You can use grape tomatoes instead of cherry tomatoes.

Nutrition Facts


Per Serving: 423 calories; 11.1 66.3 17.5 11 647 Full nutrition

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