Baked Rigatoni and Veggies
Description:
This Baked Rigatoni and Veggies dish is a hearty vegetarian pasta bake loaded with roasted vegetables, creamy tomato sauce, and bubbly cheese. It’s satisfying, packed with nutrients, and easy to prepare ahead for busy nights. The roasted vegetables add a sweet, savory depth to every bite, while the cheese and rigatoni bring indulgent comfort.
Time Required:
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4–6
Ingredients:
For the roasted veggies:
1 medium zucchini, chopped
1 medium red bell pepper, chopped
1 cup cherry tomatoes, halved
1 small red onion, sliced
1 small eggplant, chopped
2 tbsp olive oil
Salt & pepper to taste
1 tsp dried oregano
1/2 tsp chili flakes (optional)
For the pasta & sauce:
250g (about 9 oz) rigatoni pasta
2 cups marinara or tomato basil sauce
2 cloves garlic, minced
1 tsp Italian seasoning
1/3 cup ricotta cheese (optional for creaminess)
1 cup shredded mozzarella
14 cup grated Parmesan cheese
Handful of fresh basil leaves or parsley (for garnish)
Instructions:
1. Roast the Veggies:
Preheat oven to 200°C (400°F).
Toss zucchini, bell pepper, cherry tomatoes, onion, and eggplant with olive oil, oregano, salt, pepper, and chili flakes.
Spread on a baking sheet and roast for 20 minutes, until tender and lightly charred.
2. Cook the Pasta:
Meanwhile, boil rigatoni in salted water until al dente (about 1-2 minutes less than package instructions).
Drain and set aside.
3. Mix Sauce & Pasta:
In a large bowl, combine cooked pasta, roasted veggies, marinara sauce, minced garlic, Italian seasoning, and ricotta (if using).
Toss gently to combine.
4. Assemble and Bake:
Preheat oven to 190°C (375°F).
Pour pasta mixture into a lightly greased baking dish.
Top with shredded mozzarella and Parmesan cheese.
Bake uncovered for 20–25 minutes, until bubbly and golden.
5. Garnish and Serve:
Let it rest for 5 minutes.
Garnish with fresh basil or parsley.
Serve warm.
Tips & Variations:
Make it vegan: Use vegan cheese and skip ricotta or use a plant-based alternative.
Add protein: Mix in canned chickpeas or cooked lentils for a protein boost.
Use other veggies: Mushrooms, broccoli, or spinach work great too
Prep ahead: Assemble a day in advance and bake before serving.
Nutrition Info (Per Serving, based on 6 servings):
Nutrient Amount
Calories ~380 kcal
Protein 14 g
Carbohydrates 48 g
Fat 15 g
Fiber 7 g
Sugar (natural) 8 g
Sodium ~450 mg
Calcium ~180 mg
Iron ~2.5 mg
Q&A:
Q: Can I freeze this pasta bake?
A: Yes! Assemble it fully, cover tightly with foil, and freeze. Bake directly from frozen at 180°C (350°F) for 45–50 minutes.
Q: What type of sauce works best?
A: A simple tomato basil or marinara sauce works great. You can also mix in a spoon of pesto for extra flavor.
Q: Can I use another type of pasta?
A: Yes! Penne, ziti, or fusilli all work well.
Q: Is it spicy?
A: Only mildly, if you include c
hili flakes. You can omit them for a milder version.