Your Weekly Pasta Delight
As Federico Fellini famously said, “Life is a combination of magic and pasta.” I couldn’t agree more! There’s no better way to express “I love you” than with a comforting bowl of pasta.
This week, we’re diving into a delicious twist on a classic: Three Cheese Baked Rigatoni with Roasted Vegetables. While lasagne often steals the spotlight, this baked rigatoni dish is layered with al dente pasta, a heavenly blend of three melted cheeses, and a medley of roasted vegetables all coated in a rich sauce.
Remember last week’s spicy arrabbiata sauce – use that if you enjoyed the kick, or if you’re feeling lazy, stick with a classic marinara from off the shelf. Whichever you choose, your taste buds will thank you!
Enjoy this week’s recipe, and happy cooking!
Three Cheese Baked Rigatoni with Roast Vegetables
- Serves
- 6
- Prep Time
- 15 minutes
- Cooking Time
- 50 minutes
Ingredients
- 450g dry rigatoni noodles
- 750-1000ml marinara sauce
- 1-2 tablespoons oil
- 450g capsicums
- 1 head cauliflower
- 4-5 carrots
- 60g fresh basil, chopped
- 1 teaspoon oregano (dried or fresh)
- 120g cheddar cheese, grated
- 120g gruyere cheese, grated
- 60g parmesan cheese, grated
- Salt & black pepper
Method
- Preheat Oven: Set your oven to 220°C
- Prep the Vegetables: Cut the cauliflower carrots & capsicums
- Roast Vegetables: Spread the veggies on a sheet pan, drizzle with oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway, then reduce the temperature to 160°C for an additional 10 minutes.
- Cook Pasta: Boil a large pot of salted water and cook the rigatoni according to package instructions until al dente. Reserve 80ml of pasta water before draining.
- Mix Ingredients: In the pot, combine the pasta with 750ml of marinara, 60g of cheddar, 60g of gruyere, half the roasted vegetables, basil, and oregano.
- Assemble Dish: Pour the mixture into a large baking dish. Top with remaining vegetables and marinara, then sprinkle with the remaining cheeses.
- Bake: Cover with foil and bake at 175°C for 20 minutes. For a golden finish, grill on HIGH for the last minute.
- Serve: Garnish with fresh basil and dig in!
- Tom’s Tips
- Leftovers: Keep them in an airtight container in the fridge for 3-5 days.
- Freezing: Assemble the dish without baking, cool, then wrap and freeze for 1-2 months. Thaw and bake when ready.