RECIPESPRODUCTSPANTRYSHOPPING
Cooklist AI

Cheesy Roasted Veggie Baked Rigatoni

Indulge in this irresistible baked rigatoni that combines a heavenly trio of cheeses with a medley of perfectly roasted vegetables. A delightful meal that's sure to become a family favorite!
4
59 min
TOTAL TIME
898
CALORIES
$5.26
PER SERVING
Cheesy Roasted Veggie Baked Rigatoni
Directions
8 STEPS
15 min
PREP TIME
44 min
COOK TIME
59 min
TOTAL TIME
1
Preheat oven to 425°F.
2
Arrange cauliflower, carrots, and baby bell peppers on a sheet pan. Drizzle with olive oil, toss, and season with a pinch of salt and black pepper.
3
Roast vegetables for 20 minutes, flip halfway through, then lower oven temperature to 325°F and roast for an additional 10 minutes. Remove from oven and let cool slightly.
4
Remove stems from baby bell peppers. Chop bell peppers and carrots into diced pieces. Leave cauliflower florets as-is.
5
Bring a large pot of water to a boil. Season with a generous amount of salt. Cook rigatoni noodles according to package instructions for al dente texture. Reserve 1/3 cup pasta water before draining.
6
In the pot with noodles and pasta water, add 2 cups of marinara sauce, 1/2 cup cheddar cheese, 1/2 cup gruyere cheese, 1/4 cup parmesan cheese, half of the roasted vegetables, chopped basil, and oregano. Mix well.
7
Transfer the pasta mixture to a large casserole or baking dish. Layer with remaining roasted vegetables, 1 cup of marinara sauce, and sprinkle the remaining cheddar, gruyere, and parmesan cheese over the top.
8
Cover with foil or a lid and bake at 350°F for 20 minutes. Remove the cover and broil on high for 1 minute to brown the cheese. Serve with fresh basil and enjoy.
Health Info
Macros
87g
CARBS
40g
FAT
44g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
Frequently Asked Questions
How long should I cook the Rigatoni pasta?
How much salt should I use while boiling the pasta?
Can I cut the Rigatoni before cooking?
What are some great sauces to use with Rigatoni?
Do I need to rinse the pasta after cooking?
Why save the pasta water?
How can I prevent the pasta from sticking together while cooking?
How much sauce should I use per portion of pasta?
Should I add oil to the boiling water when cooking pasta?
How can I add flavor to my Rigatoni pasta?