Ricotta Vegetable Rigatoni Bake Recipe

Name: Ricotta Vegetable Rigatoni Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces rigatoni pasta; 2 tablespoons butter; 2 cups sliced portabella mushrooms; 34 lb fresh asparagus spear, cut into 3 inch pieces; 1 (14 ounce) canquartered water-packed artichoke hearts, drained; 2 teaspoons minced fresh garlic, divided; 2 cups low-fat ricotta cheese; 1 ¼ cups shredded cheese, divided (italian-style blend); ¼ cup chopped fresh basil; ¼ cup milk

Servings: persons

1
Preheat oven to 425 degrees.
2
Grease a 13x9 in baking pan.
3
Cook rigatoni in a large pot of boiling water 8-10min.
4
Drain.
5
Meanwhile, melt butter in a large skillet over medium heat.
6
Add mushrooms and cook and stir until soft.
7
Add asparagus, artichoke hearts and 1 tsp of garlic.
8
Cook 2 minutes or until asparagus is crisp-tender.
9
Remove skillet from heat and stir in cooked pasta.
10
Pour into baking dish.
11
In a medium bowl combine ricotta, 1 cup of cheese, basil, milk and remaining garlic.
12
Add salt and pepper to taste.
13
Spread over pasta mixture and sprinkle with remaining cheese.
14
Bake 20 minutes or until cheese is melted and golden.
15
Serve hot.

1636

kcal

Calories

Fat

248

Carbs

119

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 10 ingredients. The key ingredients include: 16 ounces rigatoni pasta, 2 tablespoons butter, 2 cups sliced portabella mushrooms, 34 lb fresh asparagus spear, cut into 3 inch pieces, and more.

Yes, Ricotta Vegetable Rigatoni Bake 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!

Ricotta Vegetable Rigatoni Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions