Baked Rigatoni With Feta Cheese And Tomato Sauce

Ingredients

600g Rigatoni pasta
1 kg ripe tomatoes finely chopped or 800gr. canned tomatoes
1 medium sized onion
2 peppers
6 tablespoons oil
2 tablespoons basil finely chopped
250g Feta Cheese
salt
freshly ground pepper

Directions

Wash the peppers, take out the seeds and cut in small pieces. Saute the onion and the peppers in oil in a saucepan, until they brown. Add the tomatoes and sprinkle with pepper. Leave the sauce to boil for about 4-5 min. Add the Riggatoni and the basil. Stir the ingredients and let boil for 5 . Remove the food from the fire, add Dopio Neochoroudas cut in small pieces, mix and place the food in the roast pan. Add salt to taste.

Cook Riggatoni in pre-heated oven at 200C for about 20 , until it gets soft and serve immediately.

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