Who doesn’t love a good pasta bake? It’s perfect for a cozy date night in, a lazy Friday night after a long week, or both! This particular pasta bake features roasted veggies tossed with Rigatoni pasta, sauce, and cheese. It’s super simple to put together and absolutely delicious. Plus, if you choose Broccoli as one of your veggies, like I did, there is a decent amount of plant based protein in this pasta as well! I call that a major win. Feel free to omit cheese or use Vegan cheese to make this an entirely plant based Vegan friendly dish!
Roasted Veggie Rigatoni
Cuisine: Italian4
servings10
minutes20
minutes250
kcalA Rigatoni Pasta Bake featuring Oven Roasted Veggies
Ingredients
1 cup dry Rigatoni pasta (I used half a 16 oz box of Barilla Rigatoni Pasta)
1/4 cup shredded/grated Mozzarella or Parmesan cheese
- For the Sauce
2 tbsp olive oil
2 cloves garlic (minced/crushed)
1 medium yellow onion (finely diced)
1 bottle pasta/marinara sauce (8 oz)
2 tsp Italian seasoning
1 tsp red chili flakes
1/2 tsp ground black pepper
Salt to taste
- To Roast the Veggies
1/2 medium broccoli (separated into florets)
1 cup white mushrooms (thinly sliced)
2 tbsp olive oil
2 tsp Italian seasoning
1 tsp red chili flakes
1/2 tsp ground black pepper
1/4 tsp salt
Instructions
- Cook 1 cup dry Rigatoni pasta (half a 16 oz box) per package directions. Drain the water and keep aside.
- Make the Sauce
- Heat up 2 tbsp olive oil at a medium flame.
- Add 2 cloves garlic (minced/crushed) and sauté till aromatic.
- Add 1 medium yellow onion (finely diced) and sauté till translucent.
- Add 1 bottle pasta/marinara sauce (8 oz).
- Sprinkle in 2 tsp Italian seasoning, 1 tsp red chili flakes, 1/2 tsp ground black pepper, and salt to taste.
- Cook the sauce covered for a few minutes until it starts to bubble. Keep aside.
- Roast Veggies
- Spread out veggies in a baking tray. I used 1/2 broccoli (separated into florets) and 1 cup of thinly sliced white mushrooms.
- Combine 2 tbsp olive oil, 2 tsp Italian seasoning, 1 tsp red chili flakes, 1/2 tsp ground black pepper, and 1/4 tsp salt to taste in a small bowl.
- Pour oil mixture over the veggies and mix well.
- Roast veggies in the oven at 400 ° F for 10 minutes until the veggies are nice and crispy. Keep aside.
- Layer Pasta
- Grease a deep baking pan/ lasagna pan with cooking spray or a bit of olive oil
- Spread out cooked Rigatoni pasta evenly in the pan.
- Top with sauce and roasted veggies. Mix well.
- Sprinkle about 1/4 cup shredded/grated Mozzarella or Parmesan cheese on top.
- Bake pasta in the oven at 350° F for 10 minutes until the cheese melts. Enjoy hot! 🙂
Notes
- I used Barilla Rigatoni pasta for this recipe. Feel free to use any pasta or any veggies you desire for this recipe.
- Whichever brand or flavor of pasta/marinara sauce that you prefer, I guarantee you that simmering it and adding a few simple spices makes a huge difference!
- I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
- Tip: always crush dried herbs between your fingers before you add them to a dish.
- This is a fun recipe that I came up with. I hope you love it!
- Vegan Option: This recipe is Vegan if you omit the cheese or replace with Vegan cheese. 🙂
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
