Description

Cheesy Baked Rigatoni with Roasted Veggies is a delightful and comforting pasta dish that combines al dente rigatoni with vibrant, roasted vegetables, all enveloped in creamy cheese. This hearty meal is perfect for family gatherings or impressing guests at dinner parties. The combination of flavors and textures will leave everyone asking for seconds!

Ingredients

Scale

12 oz rigatoni pasta
1 cup mixed bell peppers, diced
1 cup zucchini, diced
1/2 cup red onion, diced
4 cloves garlic, minced
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tsp Italian seasoning
2 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Toss the bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes until tender.
Cook the rigatoni according to package instructions until al dente; drain.
In a large bowl, combine the roasted veggies with marinara sauce, garlic, and Italian seasoning.
Mix the cooked pasta into the veggie-sauce mixture and transfer it to a greased baking dish.
Top with mozzarella and Parmesan cheese.
Bake for 25-30 minutes until bubbly and golden brown.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 420
Sugar: 6g
Sodium: 540mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 18g
Cholesterol: 40mg

Keywords: You can customize this dish by adding different cheeses like goat cheese or feta, or swap vegetables based on seasonal availability. For extra flavor, consider adding fresh herbs like basil or oregano.