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Tie Dye Baked Rigatoni

Some of our favorite NYC pizzas are known as the Tie Dye or MVP (Marinara Vodka, Pesto) pizzas which we love from Rubirosa, Joe & Pat’s, and Marinara Pizza. So why not make it into pasta form?

Tie Dye Baked Rigatoni

Ingredients

  • 1 Box of pasta, we prefer rigatoni
  • ½ jar of marinara sauce
  • ½ of vodka sauce (both sauces can be homemade if that’s preferred)
  • 2 cups fresh basil leaves
  • ¼ cup olive oil
  • ½ toasted pine nuts
  • 2-3 garlic cloves
  • 1 lemon
  • ½ grated parm and/or pecorino
  • 1-2 blocks of fresh mozzarella, half cubed and half sliced
  • Salt & pepper to taste

Preparation

  1. 1

    Start by toasting your pine nuts and garlic cloves on a pan or in the oven until slightly golden brown, 5 minutes

  2. 2

    Add to a blender with basil, olive oil, juice of ½ a lemon, half of the grated parm or pecorino and slowly add olive oil until desired consistency, season with salt and pepper to taste

  3. 3

    Now boil your pasta water, the water should taste like the sea so salt accordingly

  4. 4

    Drain pasta and add half of your marinara and vodka sauce, mix in

  5. 5

    Add in cubed mozzarella and pour into baking dish then liberally top with sliced mozzarella

  6. 6

    Bake or broil at 400 degrees for 5-10 minutes until cheese is bubbly and brown

  7. 7

    Now layer on your sauces diagonally to make a patter, marinara, vodka, then pesto sauce top with remaining grated cheese

  8. 8

    Broil for 5 more minutes until sauce is bubbly