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Home » Pasta » Creamy Tomato Parmesan Mezzi Rigatoni

Creamy Tomato Parmesan Mezzi Rigatoni

September 5, 2013 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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I was sent a few boxes of Delverde Pasta and Lucini Extra Virgin Olive Oil to review and use to create a recipe for the Delverde DISH YOUR BLOG recipe contest to try to win a trip to NYC , but I was not compensated for this post. All opinions are 100% mine 🙂

Creamy Tomato Parmesan Mezzi Rigatoni | BigBearsWife.com

When is the last time that you created a meal without having to run to the grocery store to pick up something to add to dinner? — This question is not for the very well organized people that have menu lists made up and all of those ingredients in the house. No, no….

I suppose I should have asked, when is the last time you threw the pantry doors opens with a hunger in your tummy, no meal plan and then made something that was out of this world delicious for dinner without having to run to the store?

Creamy Tomato Parmesan Mezzi Rigatoni | BigBearsWife.com

That never happens to me ever, ok maybe it happens once in a blue moon but rarely do I have everything I need at home. I normally always need to pick up at least one item to complete dinner!

But the other night I was determined to make something for dinner without having to go out again since I was already home from work. I dug through the cabinets and pulled out a bunch of stuff that would probably go well in a pasta dish. I’ve been on a pasta kick lately and it’s all I wanted, so that was my mission. I wanted pasta and I was going to make it happen! With no pasta sauce in the house I had to figure out what I was going to use for a sauce.

Creamy Tomato Parmesan Mezzi Rigatoni | BigBearsWife.com

While I was ransacking the cabinets for canned tomatoes and looking for tomato paste, I grabbed this box of pasta that Delverde had sent to me. You see I had already made a pasta recipe for the Delverde DISH YOUR BLOG recipe contest a few weeks ago but was still tweaking the recipe, so I thought “well since I’ve already made my recipe for that contest, I’ll just use this Mezzi Rigatoni for dinner tonight”.

Creamy Tomato Parmesan Mezzi Rigatoni | BigBearsWife.com

Little did I know, that after dinner I would be plating this pasta in order to snap it’s photo for the contest. This pasta right here blew the other pasta recipe I was working on out of the water.

I knew that I had to enter it into the contest and that I had to share it with you. I literally danced around my kitchen after making this haha. It obviously doesn’t take much to make me happy anymore 🙂

I can cook all day long and I will admit that I’ve cranked out some pretty awesome food in the past 7 or so years but my heart literally sings when I’ve created something in the kitchen that’s amazing by literally adding a bit of this and a bit of that in hopes of making something edible. haha This was by far better than just “edible”. It was down right fantastic. Fantastic to Big Bear and I anyways.

Creamy Tomato Parmesan Mezzi Rigatoni | BigBearsWife.com

It’s creamy and the sauce is just the right thickness. I love the seasonings and the little kick that the Parmesan cheese gives it. Who knows if I’ll win the contest or not, but I still love this dish and had to share it with you!
.

(Printable Recipe Here)

Creamy Tomato Parmesan Mezzi Rigatoni
by Angie Barrett 9-05-2013

Ingredients
1 cup cherry tomatoes

2 tablespoons Lucini Premium Select Extra Virgin Olive Oil®

4-5 oz of tomato pasta (to taste)
2 cups chicken broth
1/4 teaspoon basil, dried
1/4 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons cilantro paste
1/4 cup sugar
4 oz cream cheese, softened 

3/4 cup shredded Parmesan cheese
1 box Delverde Mezzi Rigatoni (dry pasta)
Parsley and extra shredded Parmesan cheese *optional for garnish



Instructions 

Bring a large stock pot of water to a boil. Salt the water and add the pasta. Cook for 12-13 minutes or until done. Drain and set aside. 

In a large skillet, heat olive oil on medium heat. Add in cherry tomatoes, cover and cook until tomatoes soften and start to burst (about 5 minutes or so).

Remove the lid and gently press the tomatoes with the back of a spatula until all of them burst in the skillet. 

Stir the tomatoes around and add the tomato paste to the skillet. Whisk in the chicken broth. Heat and whisk until the tomato paste dissolves into the chicken broth. Add in the basil. pepper, garlic powder and cilantro. Whisk together. Whisk in the sugar. 

Bring to a boil and then reduce to a simmer. Stir in the cream cheese. Stir well until melted. Add in the Parmesan cheese. Stir until melted.

Add in cooked pasta. Toss to coat. 
Garnish with parsley and extra shredded Parmesan cheese.

Yields: 5-6 servings 

Creamy Tomato Parmesan Mezzi Rigatoni | BigBearsWife.com


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Comments

  1. Courtney @ Neighborfood says

    September 5, 2013 at 12:52 pm

    Yay! You came up with a name! 🙂 This looks so incredible! And I agree, the best kitchen successes are the ones you don’t expect! What a delicious surprise.

    Reply
  2. Kayle (The Cooking Actress) says

    September 5, 2013 at 1:23 pm

    Mmmmmm this pasta is everything I want. Make me dinner, mkay? 😛

    Reply
  3. amandascookin says

    September 6, 2013 at 12:55 pm

    I love when I can throw something together for dinner like this, looks delicious Ang!

    Reply
  4. twopeasandtheirpod says

    September 6, 2013 at 3:16 pm

    i wish this was my dinner!

    Reply
  5. Mique Provost says

    September 7, 2013 at 11:11 am

    Looks great Angie! Yum.

    Reply
  6. Lana | NeverEnoughThyme says

    September 7, 2013 at 4:32 pm

    This looks absolutely delicious, Angie! I’ve used the Lucini olive oil and loved it but I haven’t seen the Delverde pasta. I’m definitely going to be looking for it now so I can make this yummy recipe.

    Reply
  7. From Valerie's Kitchen says

    September 9, 2013 at 8:53 am

    Oh, Angie….this is beautiful. Please deliver it to my house immediately. YUM!

    Reply
  8. Tara says

    September 9, 2013 at 1:07 pm

    That looks like a super delicious pasta, yum, Angie!!

    Reply
  9. Tahnycooks says

    September 9, 2013 at 4:52 pm

    I love that olive oil! This will be on the dinner rotation now!

    Reply
  10. Kiran @ KiranTarun.com says

    September 11, 2013 at 6:52 pm

    Look so delicious and comforting, Angie 🙂

    Reply
  11. valerie says

    September 13, 2013 at 4:36 pm

    Made this for dinner tonight and it was very good.

    Reply
    • Angie | Big Bear's Wife says

      September 15, 2013 at 5:51 am

      YAY! I’m so glad that you liked it!

      Reply

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Meet Angie

I love the Farmer’s Market and Farm to Table meals but I’m also not ashamed to use canned vegetables and baking mixes. It’s all about balance! I’m so glad y’all are here!

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