Side dishe for 8

Baked Rigatoni with Braised Vegetables

Name: Baked Rigatoni with Braised Vegetables
Total time: 50 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1/4 cup olive oil; 1 large yellow onion; 1 red bell pepper; 1 small zucchini; 1 bunch kale; 3 cloves garlic; 2 1/2 tsp ancho chile powder; 2 tsp kosher salt; 1 cans (28 oz) crushed tomatoes; 1 tbsp chopped fresh oregano; 1 cup water; 1 lb rigatoni; 16 oz requesón or whole-milk ricotta; 2 cups shredded mozzarella; 1/2 cup grated cotija cheese

$7.74for 450 minServes 8

Rigatoni combines with chile-braised vegetables, tomatoes, ricotta, and mozzarella before baking under a cheesy crust.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.5 lb$1.29/lb typical	0.5 lb	$0.65Typical price
	Bell peppers, 0.4 lb$2.49/lb typical	0.4 lb	$0.93Typical price
	Zucchini and summer squash, 0.4 lb$1.79/lb typical	0.4 lb	$0.67Typical price
	Kale, 1$2.49 each typical	1	$2.49Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Canned tomatoes, 28 oz$0.08/oz typical	28 oz	$2.24Typical price
	Mint, a little$1.99 each typical	a little	$0.12Typical price
	Pasta, 16 oz$0.10/oz typical	16 oz	$1.60Typical price
	Cottage cheese, 16 oz$0.17/oz typical	16 oz	$2.72Typical price
	Mozzarella, 8 oz$0.30/oz typical	8 oz	$2.40Typical price
	Swiss, 2 oz$0.40/oz typical	2 oz	$0.80Typical price
Total for the servings shown		$15.48

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap mozzarella for cheddar and shredded cheeseabout the same price
Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

50 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

Italian Vegetarian Budget Side dishes Cold-weather comfort Winter

Typical price

$1.94 per serving$7.74 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/4 cup olive oil
1 large yellow onion
1 red bell pepper
1 small zucchini
1 bunch kale
3 cloves garlic
2 1/2 tsp ancho chile powder
2 tsp kosher salt
1 cans (28 oz) crushed tomatoes
1 tbsp chopped fresh oregano
1 cup water
1 lb rigatoni
16 oz requesón or whole-milk ricotta
2 cups shredded mozzarella
1/2 cup grated cotija cheese

Steps

Heat the oven to 400 F and grease a 9-by-13-inch baking dish with oil.
Boil the rigatoni in salted water until just tender, then drain it.
Heat the olive oil in a large skillet over medium heat and cook the onion, bell pepper, zucchini, kale, and garlic for 6 minutes.
Stir in the chile powder, salt, crushed tomatoes, oregano, and water, then simmer for 8 minutes.
Toss the sauce with the rigatoni, spread half in the baking dish, and add spoonfuls of ricotta.
Cover with the remaining pasta, ricotta, mozzarella, and cotija, then bake for 20 minutes until bubbling.