Three-Cheese Baked Rigatoni with Roasted Veggies

By AislePrompt Editorial · ·

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Hearty pasta baked with a creamy three-cheese sauce and roasted seasonal vegetables. This Italian one-pot recipe, ready in about 70 minutes, pairs Rigatoni, Zucchini, and Red bell pepper for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.

Prep: 25 min Cook: 45 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Bake uncovered for 25 minutes until cheese is golden and bubbly. Let rest 10 minutes before serving.

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