Tomato Basil Rigatoni

Tomato Basil Rigatoni
Makes 6
Prep 10 m
Stand 5 m
Cook 14 m



  1. 1 of 4 Heat a large pot of lightly salted water to boiling. Carefully scoop out 1 cup and pour over sun-dried tomatoes in a small heatproof bowl. Let stand 5 minutes.
  2. 2 of 4 Meanwhile, cook rigatoni as per package directions, 14 minutes. Drain.
  3. 3 of 4 While pasta cooks, heat milk over medium heat until bubbly. Remove from heat and whisk in cream cheese, provolone and mozzarella until melted (mixture will be a little stringy). Stir in cornstarch-water mixture and return pan to heat. Bring to a simmer, stirring until smooth.
  4. 4 of 4 Drain and finely chop sun-dried tomatoes. Stir into pasta, along with sauce and basil. Top with a little freshly ground black pepper, a pinch of salt, and Parmesan, if desired.
Nutrition Information for Tomato Basil Rigatoni
Servings Per Recipe: 6
Per Serving: 493 kcal cal., 637 mg sodium, 3 g fiber, 8 g sat. fat, 40 mg chol., 14 g Fat, total, 67 g carb., 23 g pro.