Ingredients
Scale
- 12 oz rigatoni or penne pasta
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
If you’re feeling adventurous, you can swap the mozzarella for provolone or add a handful of fresh basil leaves before serving, just like Mama Lou used to do during summer when her garden was in full bloom.
Instructions
- Cook the pasta according to package instructions until al dente. Drain and drizzle with olive oil to prevent sticking.
- Preheat your air fryer to 350°F. This step is crucial to ensure the pasta doesn’t stick and cooks evenly, much like preheating Mama Lou’s old oven.
- In a large bowl, combine the pasta, marinara sauce, half of the mozzarella, and all of the parmesan cheese. Stir in garlic powder, oregano, red pepper flakes, salt, and pepper.
- Transfer the mixture to an air fryer-safe dish. Sprinkle the remaining mozzarella cheese on top for that irresistible cheesy crust.
- Air fry for 10-12 minutes or until the cheese is bubbly and golden brown. I like to let the cheese get extra crispy, reminiscent of the edges on Mama Lou’s lasagna.
- Carefully remove from the air fryer and let it cool for a few minutes before serving. This is when the aroma fills the room, wrapping you in a warm embrace of nostalgia.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
