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Veggie Lover’s Rigatoni Bake Recipe

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★★★★★

4.8 from 573 reviews

Veggie Lover’s Rigatoni is a vibrant and hearty baked pasta dish featuring an array of fresh vegetables, including spinach, cherry tomatoes, mushrooms, bell pepper, and zucchini, all combined with rigatoni pasta and baked with a flavorful tomato sauce and a blend of parmesan and mozzarella cheeses.

Ingredients

Scale

Vegetables

  • 5 oz fresh spinach (around 4–6 cups)
  • 10 oz cherry tomatoes
  • 1 large yellow onion, diced
  • 2 portobello mushroom caps, diced
  • 1 green bell pepper, diced
  • 1 medium zucchini, diced
  • 9 cloves garlic, minced

Pasta & Sauce

  • 1 lb rigatoni pasta
  • 25 oz pasta sauce

Seasonings & Oils

  • 1 teaspoon salt
  • 2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil (2 tablespoons for roasting tomatoes, 1 tablespoon for sautéing veggies)

Cheese

  • 1 3/4 cups grated parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the cherry tomatoes.
  2. Roast Tomatoes: Toss the cherry tomatoes with 2 tablespoons of olive oil and spread them evenly on a baking sheet. Roast at 400°F for 15 minutes until they begin to wilt and burst, intensifying their flavor.
  3. Cook Rigatoni: Boil the rigatoni pasta according to package instructions until al dente. Drain and set aside.
  4. Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add diced onions, mushrooms, bell pepper, zucchini, minced garlic, dried basil, salt, and pepper. Sauté for 12-15 minutes, stirring occasionally, until the vegetables release their liquid and start to soften.
  5. Wilt Spinach: Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted and incorporated with the other vegetables.
  6. Add Sauce and Roasted Tomatoes: Pour the pasta sauce into the skillet with the vegetables and stir well to combine. Then fold in the roasted cherry tomatoes to infuse the sauce with their sweet, roasted flavor.
  7. Prepare Cheese Mixture: In a separate bowl, combine the grated parmesan and shredded mozzarella cheeses.
  8. Mix Cheese Into Sauce: Stir 1 cup of the cheese mixture into the veggie pasta sauce until melted and well incorporated, creating a creamy texture.
  9. Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and gently mix until all pasta is evenly coated with the veggie sauce and cheese mixture.
  10. Assemble for Baking: Transfer the pasta mixture to a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the remaining cheese blend evenly over the top.
  11. Bake: Bake in the oven preheated to 425°F (218°C) for 10 minutes or until the cheese on top is bubbly and beginning to turn golden brown.

Notes

  • For extra flavor, consider adding red pepper flakes during the sauté for a mild heat.
  • You can substitute rigatoni with penne or ziti if preferred.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • If you want a vegan variation, use vegan cheese alternatives and ensure the pasta sauce has no animal products.
  • Using fresh grated cheese rather than pre-shredded cheese ensures better melting and flavor.

Keywords: Veggie Rigatoni, Baked Pasta, Vegetarian Pasta, Roasted Tomato Pasta, Spinach Pasta Bake, Easy Italian Dinner, Cheesy Rigatoni

Find it online: https://thefoodrecipe.com/veggie-lovers-rigatoni-bake-recipe/