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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
883
CALORIES
$5.18
PER SERVING
Cheesy Roasted Veggie Baked Rigatoni
Ingredients
12 INGREDIENTS
6 SERVINGS
Baby Bell Peppers
1 lb baby bell peppers
whole and with stems
Salt And Pepper
salt and pepper
Olive Oil
2 tbsp olive oil
Gruyere Cheese
1 cup gruyere cheese
grated
Parmesan Cheese
1/2 cup parmesan cheese
grated
Cheddar Cheese
1 cup cheddar cheese
grated
Fresh Basil
1/4 cup fresh basil
chopped
Marinara Sauce
3 cups marinara sauce
Dry Rigatoni Noodles
1 lb dry rigatoni noodles
Cauliflower
1 head cauliflower
cut into florets
Carrots
5 whole carrots
sliced lengthwise into sticks
Dried Oregano
1 tsp dried oregano
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
84g
CARBS
40g
FAT
44g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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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?