Three-Cheese Baked Rigatoni with Roasted Veggies
Hearty pasta baked with a creamy three-cheese sauce and roasted seasonal vegetables. This italian-inspired one pot ready in about 70 minutes pairs Rigatoni, Olive oil, (minced) Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz Rigatoni
- 2 medium (diced into 1/2-inch pieces) Zucchini
- 1 (diced into 1/2-inch pieces) Red bell pepper
- 2 tbsp Olive oil
- 3 cloves (minced) Garlic
- 2 tbsp All-purpose flour
- 2 cups Milk
- 1 cup Shredded mozzarella
- 1/2 cup (grated) Parmesan cheese
- 1/2 cup Ricotta cheese
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
Instructions
- Step 1: Preheat oven to 375°F. Toss 2 medium diced zucchini and 1 diced red bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp nutmeg. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
- Step 2: Cook 12 oz rigatoni in a large pot of salted boiling water for 8 minutes until al dente. Drain, reserving 1 cup pasta water.
- Step 3: While pasta cooks, melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute. Gradually whisk in 2 cups milk until smooth. Cook for 3 minutes until thickened, stirring constantly.
- Step 4: Stir 1/2 cup grated Parmesan, 1/2 cup ricotta, and 1/2 tsp salt into sauce. Add drained pasta and 1/2 cup reserved pasta water; toss to coat. Fold in roasted vegetables and 1 cup shredded mozzarella. Transfer to a baking dish and top with remaining 1/2 cup mozzarella.
- Step 5: Bake uncovered for 25 minutes until cheese is golden and bubbly. Let rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Cheese Baked Rigatoni with Roasted Veggies take to make?
Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Three-Cheese Baked Rigatoni with Roasted Veggies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rigatoni from drying out.
Can I substitute ingredients in Three-Cheese Baked Rigatoni with Roasted Veggies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Three-Cheese Baked Rigatoni with Roasted Veggies for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Three-Cheese Baked Rigatoni with Roasted Veggies?
Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this three-cheese are incredible.
- ★★★★★
Love how the Italian come through in every bite.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
