Rating: 4 stars
236 Ratings
  • 5 star values: 131
  • 4 star values: 41
  • 3 star values: 36
  • 2 star values: 13
  • 1 star values: 15


Credit: Antonis Achilleos

Recipe Summary

20 mins
20 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375° F.

  • Rinse the sweet potatoes and prick their skins several times with a fork. Place them directly on rack in oven. Bake 1 hour or until soft; set aside.

  • Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water.

  • In a small skillet, heat the olive oil over medium-low heat. Add the garlic and sauté until just golden. Add the oregano and sauté about 1 minute, until fragrant and slightly crisp.

  • Place the rigatoni in a large bowl. Scoop the potato flesh into the bowl of pasta. Add the olive oil mixture and pasta water and toss. Sprinkle with the salt, pepper, and Parmesan.

Nutrition Facts

calcium 201mg; 485 calories; calories from fat 26%; carbohydrates 74g; cholesterol 12mg; fat 14g; fiber 5g; iron 3mg; protein 17mg; saturated fat 4g; sodium 422mg.