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One Pot Baked Rigatoni Pasta in Beer Tomato Cream Sauce

Print Recipe
Servings 6 -8 servings

Ingredients
  

  • 1 14.5 oz can diced tomatoes
  • 3 tbs tomato paste
  • 4 wt oz cream cheese
  • ½ cup sour cream
  • 12 ounces wheat beer
  • 1 cup water
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 cup shredded mozzarella
  • 12 wt oz dried Rigatoni pasta
  • 4 wt oz parmesan shredded

Instructions
 

  • Preheat oven to 375°F.
  • In a blender add the tomatoes, tomato paste, cream cheese, sour cream, beer, water, salt, pepper, garlic powder, basil, oregano and mozzarella. Blend until well combined.
  • Add the dry pasta to a 2 quart baking dish (the pasta will get cooked in the pan).
  • Pour the tomato mixture over the noodles, top with parmesan cheese.
  • Cover with aluminum foil, bake for 50 to 60 minutes or until cheese is bubbly and noodles are al dente.