Baked Rigatoni with Fresh Tomato Sauce

Create this Sunday dinner-worthy casserole made of garden-fresh sauce tossed with rigatoni (or penne, gemelli, or fusilli pasta) and draped with luscious melted cheese, all in well under an hour.

Baked Rigatoni


  • 9 Roma tomatoes, quartered
  • 1 onion, peeled, halved
  • 1½ carrots, halved
  • 45 g (3 Tablespoons) tomato purée
  • 1½ garlic cloves, peeled
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried basil
  • ¾ teaspoon lemon juice
  • ¾ teaspoon light brown sugar
  • ½ teaspoon salt
  • 455 g (1 pound) rigatoni, uncooked
  • 225 g (2 cups) Mozzarella cheese, shredded


  1. Preheat oven to 230°C (450°F). Grease a 33x23-cm (13x9-inch) baking dish and set aside.
  2. Place tomatoes, onions, carrots, tomato paste, garlic, oregano, basil, lemon juice, brown sugar, and salt into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Start machine, slowly increase to Variable 10, then to High.
  5. Blend for 5 minutes 35 seconds.
  6. While the sauce is blending, cook the rigatoni according to package instructions. Drain.
  7. Transfer the rigatoni to the prepared baking dish.
  8. Top with tomato sauce mixture and shredded cheese.
  9. Bake for 5 to 10 minutes, or until cheese is melted.