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Baked Rigatoni with Tomatoes and Feta Cheese


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  • 12 oz. rigatoni
  • 4 tomatoes, diced
  • 1 cup crumbled feta cheese
  • 1 cup (packed) mozzarella cheese
  • 1-1/2 tsp dried thyme
  • 1 cup whipping cream
  • salt and pepper to taste


Servings 3


Step 1

preheat oven to 375 degrees. butter 13 x 9 x 2-inch baking dish. cook
rigatoni in boiling salted water until tender but still firm to bite.
drain. in a large mixing bowl mix pasta, tomatoes, both cheeses
and thyme. pour cream in and add salt and pepper and blend. transfer
to baking dish. cover with foil. bake for 15 minutes, then uncover and
mix to blend melted cheeses. cover again and bake until heated
through, about 30 minutes


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