Baked Rigatoni With Roasted Vegetables Recipe

Name: Baked Rigatoni With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces baby bella mushrooms, sliced; 2 Red Peppers, cored and sliced into 1/2 inch wide strips, then cut in half; 1/2 sweet onion, peeled and sliced into 1-inch strips; 3 cloves of garlic, chopped; 1/4 cup extra-virgin olive oil; 1 teaspoon Salt, divided; 1 teaspoon freshly ground black pepper, divided; 2 tablespoons fresh thyme, minced; 2 tablespoons fresh parsley, minced; 1 pound rigatoni pasta, whole grain if possible; 3 cups marinara sauce (or any store bought); 4 tablespoons grated asiago cheese, divided; 4 tablespoons grated Parmesan, divided

Servings: persons

8 ounces baby bella mushrooms, sliced
2 Red Peppers, cored and sliced into 1/2 inch wide strips, then cut in half
1/2 sweet onion, peeled and sliced into 1-inch strips
3 cloves of garlic, chopped
1/4 cup extra-virgin olive oil
1 teaspoon Salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons fresh thyme, minced
2 tablespoons fresh parsley, minced
1 pound rigatoni pasta, whole grain if possible
3 cups marinara sauce (or any store bought)
4 tablespoons grated asiago cheese, divided
4 tablespoons grated Parmesan, divided

1
Preheat the oven to 425 degrees and prepare all of the vegetables.
2
Toss the peppers, zucchini, squash, mushrooms, onions and garlic with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper. Roast until tender, about 15-20 minutes.
3
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook to al dente as you will be cooking it further in the oven (should state time on box: if not, cook two minutes less than full cooking time). Drain in a colander.
4
Once cooled enough, chop the garlic. In a large bowl, toss the drained pasta with the roasted vegetables, garlic, marinara sauce, thyme, parsley, 2 tbsp each of the cheeses and remaining salt, and pepper. Mix gently and thoroughly.
5
Coat the 9 by 13-inch casserole dish with non-stick spray or butter if you wish. Top with the remaining cheese. Bake until top is golden and cheese melts, about 20 minutes.

725

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 13 ingredients. The key ingredients include: 8 ounces baby bella mushrooms, sliced, 2 Red Peppers, cored and sliced into 1/2 inch wide strips, then cut in half, 1/2 sweet onion, peeled and sliced into 1-inch strips, 3 cloves of garlic, chopped, and more.

Yes, Baked Rigatoni With 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 Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions