Grouper Marinara over Baked Rigatoni Parmesan

Grouper Marinara over Baked Rigatoni Parmesan
Grouper Marinara over Baked Rigatoni Parmesan

Grouper is a delicious fish, but if it is unavailable, any firm, white fish can be used. Choose a thicker fish, like halibut or cod

Cook Time: 30 minutes


  • 1 pound grouper (substitute any firm white fish)
  • 1 pound rigatoni
  • 16 ounces grated Parmesan cheese
  • 1 pint marinara sauce
  • ½ stick butter
  • Sea salt
  • ½ teaspoon ground red pepper
  • 2 teaspoons sugar
  • Ground black pepper
  • 1 tablespoon honey


Rinse and cube grouper fillet. Salt and pepper to taste. Add honey and ground red pepper. Mix and let stand while rigatoni cooks

After rigatoni is cooked and drained put back into the pot with a half stick of butter and 2 teaspoons sugar and 2 tablespoons of sauce mix and plate in portions

Cover each portion with Parmesan cheese completely (about a cup for each serving) and bake for 15 minutes at 400 degrees.

Sauté fish in olive oil high heat for about 7 minutes tossing regularly. Warm marinara sauce while cooking fish. Add fish to sauce just before serving to avoid over cooking.

Use a spatula to slide baked rigatoni onto dinner plates to avoid burns at the table. Top with sauce and fish. Enjoy!

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