Baked Rigatoni with Roasted Peppers & Olives

Whether you choose Classic Red or Classic Spicy, this simple and hardy dish is perfect for a cold winter night. I like to roast my own peppers and use mezze rigatoni, they really hold the sauce well.

• 1 jar Classic Red or Spicy
• 2 tablespoons, as needed olive oil
• 3 gloves minced garlic
• 1 teaspoon fresh or 1/2 teaspoon dried thyme
• 1 large yellow pepper; roasted, seeded and chopped
• 1/3 cup kalamata olives, pitted and halved
• 1 cup oven roasted grape tomatoes
• 1 ounce grated Parmesan cheese (1/4 cup)
• 3-4 ounces fresh mozzarella chopped

In a large skillet heat 2 tablespoons olive oil over medium heat. Add garlic and thyme. Cook until fragrant, 30 seconds to a minute. Add Classic Red or Spicy simmering until all is incorporated. Add peppers, tomatoes and olives. Simmer for just a few minutes to allow all the flavors to come together.

Preheat oven to 350.

Meanwhile, put a large pot of water on to boil. Add a generous pinch of salt once it comes to a boil. Cook pasta until al dente, typically 1 minute less than manufacturer's directions. Drain pasta, reserve some liquid to use later. Add pasta to your skillet with sauce. Add cheeses and incorporate well. Add reserved pasta liquid if you feel the mixture is too dry. Make sure to stir again.

Bake 15-20 minutes, uncover and bake another 5 minutes until bubbly and beginning to brown.

Feel free to increase your vegetable quantities.