Baked Rigatoni with Italian Sausage and Roasted Veg

Name: Baked Rigatoni with Italian Sausage and Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Zucchini (small); 1 whole Yellow Squash (small); 1 whole Green Or Red Pepper; 1 whole Onion (small); 4 whole Roma Tomatoes; 4 Tablespoons Olive Oil; 1/4 teaspoons Salt; 1/2 teaspoons Black Pepper; 2 teaspoons Dried Italian Herb Mix Or Pizza Seasoning; 1 clove Garlic, Minced; 1 pound Chicken Italian Sausage (one Package Of Links); 8 ounces, weight Whole Wheat Rigatoni Pasta; 1- 1/2 cup Marinara Sauce (store Bought); 1/2 cups Parmesan Cheese, Grated; 1 cup Mozzarella Cheese, Grated

Servings: persons

1 whole Zucchini (small)
1 whole Yellow Squash (small)
1 whole Green Or Red Pepper
1 whole Onion (small)
4 whole Roma Tomatoes
4 Tablespoons Olive Oil
1/4 teaspoons Salt
1/2 teaspoons Black Pepper
2 teaspoons Dried Italian Herb Mix Or Pizza Seasoning
1 clove Garlic, Minced
1 pound Chicken Italian Sausage (one Package Of Links)
8 ounces, weight Whole Wheat Rigatoni Pasta
1- 1/2 cup Marinara Sauce (store Bought)
1/2 cups Parmesan Cheese, Grated
1 cup Mozzarella Cheese, Grated

1
Preheat oven to 450 degrees.
2
Prepare veggies (except garlic) by cutting into 1-inch cubes.
3
Place on a baking sheet, drizzle with olive oil, sprinkle salt, pepper and Italian herbs and toss to coat all veggies.
4
Roast vegetables until tender (about 15 minutes).
5
Remove from oven, add minced garlic clove and toss veggies.
6
Set aside.
7
Reduce oven heat to 375 degrees once veggies are done.
8
While veggies roast, cook the Italian sausage in a skillet.
9
I brown the links on all sides, remove them and slice them into bite-size pieces and then put them back into the skillet to finish cooking.
10
It shortens the cook time a bit.
11
Also while veggies roast, boil pasta in a large pot of salted water for about 8 minutes, until almost done.
12
Dont fully cook the pasta because it will finish while the dish is baking later, and you dont want soggy, mushy pasta.
13
Drain pasta and return to the large pot.
14
Add sausage, roasted veggies, marinara sauce, 1/4 cup of the Parmesan cheese and 1/2 cup of the mozzarella cheese.
15
Gently mix until everything is combined.
16
Taste and adjust seasonings, if needed.
17
Pour mixture into a baking dish (9x13).
18
Top with the rest of the cheeses.
19
Bake for 20 minutes until cheese is melted and pasta is warmed through.
20
Enjoy!

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole Zucchini (small), 1 whole Yellow Squash (small), 1 whole Green Or Red Pepper, 1 whole Onion (small), and more.

Yes, Baked Rigatoni with Italian Sausage and Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Rigatoni with Italian Sausage and Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions