Ingredients
- 1 pound uncooked rigatoni pasta
- 2 cups Pacific Foods™ Organic Vegan Creamy Tomato Basil Soup
- 2 tablespoons fresh basil leaves
- 1 tablespoon fresh oregano leaves, minced
- 2 cups baby cherry tomatoes
- 1 cup plain dry bread crumbs
- 1 1/2 tablespoons olive oil
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Instructions
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Step 1
Cook and drain rigatoni according to package directions. Meanwhile, preheat oven to 350°F.
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Step 2
In a medium saucepan, add olive oil and tomatoes; simmer on medium heat for 5 minutes. Add soup, continue to simmer for an additional 5 minutes.
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Step 3
In a oven safe cast iron pan or casserole dish combine cooked pasta and soup mixture, sprinkle with herbs and bread crumbs (reserving half of the fresh basil). Bake for 15-20 minutes until slightly crispy on top. Sprinkle with remaining basil before serving.
