Baked Cheesy Rigati Pasta with Roasted Veggies
An Italian-inspired vegetarian delight with rich, flavorful roasted vegetables and cheesy baked pasta that will win over anyone at your dinner table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Del Monte Chifferi Rigati Pasta | 200 grams |
| Green zucchini (chopped very small) | 1 medium |
| Carrot (chopped very small) | 1 medium |
| Red bell pepper (chopped very small) | 1 medium |
| Whole wheat bread crumbs | 2 tablespoons |
| Grated cheese | 2 tablespoons |
| Onion (finely chopped) | 1 medium |
| Garlic (chopped) | 4 cloves |
| Homemade tomato puree | 1/2 cup |
| Fresh basil leaves | 8 leaves |
| Sugar | 1 teaspoon |
| Fresh cream | 1/4 cup |
| Dried oregano | 1 tablespoon |
| Salt | To taste |
Preparation Time
30 minutes
Cooking Time
45 minutes
Total Time
75 minutes
Servings
4
Cuisine
Italian
Course
Dinner
Diet
Vegetarian
Instructions
-
Boiling the Pasta:
Start by boiling the Del Monte Chifferi Rigati Pasta in a large saucepan filled with hot water. Add a pinch of salt and bring it to a boil. Cook the pasta until it reaches “al dente” consistency, which means it should still have a slight firmness when bitten. This usually takes about 8-10 minutes. Once cooked, strain the pasta and rinse it under cold water to stop the cooking process. Drain thoroughly and drizzle a little olive oil over the pasta to prevent it from sticking together. -
Preheat the Oven:
Preheat your oven to 200°C (392°F) and let it heat up for about 10 minutes, while you prepare the sauce. -
Making the Sauce:
In a medium saucepan, heat some oil over medium heat. Add the finely chopped onion and garlic. Sauté them until the onions become translucent and fragrant, about 3-4 minutes.
Add the chopped red bell pepper, carrot, and zucchini to the pan, and cook them, stirring occasionally, until they soften and become tender. This should take about 6-8 minutes.
Stir in the homemade tomato puree, dried oregano, sugar, and basil leaves. Allow the mixture to simmer for around 10 minutes until the sauce thickens slightly and the flavors meld together. -
Finishing the Sauce:
Once the sauce has thickened, add the fresh cream and stir it into the sauce. This will give the sauce a creamy richness that complements the roasted vegetables perfectly. Taste the sauce and add salt as needed to balance the flavors. -
Combining Pasta and Sauce:
Add the cooked and drained Del Monte Rigati Pasta to the sauce and stir to coat the pasta evenly with the sauce. Make sure every piece of pasta is well-covered in the rich, flavorful sauce. -
Baking the Pasta:
Transfer the sauced pasta into a ceramic or oven-safe baking dish. Sprinkle the top evenly with whole wheat bread crumbs and grated cheese.
Place the baking dish into the preheated oven and bake for about 10-15 minutes, or until the top is golden and bubbly. -
Serving:
Once the pasta is baked to perfection, remove it from the oven. Let it cool for a few minutes before serving. Pair your Baked Cheesy Rigati Pasta with Roasted Veggies with some fresh, crunchy Garlic Bread with Herb Butter on the side, and a refreshing glass of Cantaloupe (Melon) Juice.
Additional Tips
- Feel free to add other roasted vegetables like eggplant or mushrooms for a richer veggie profile.
- For an extra cheesy version, add a bit of mozzarella on top before baking, or use a blend of cheeses like Parmesan and mozzarella for a melty, stringy texture.
- You can prepare the pasta and sauce ahead of time and store it in the fridge for a day or two. Just bake it when you’re ready to serve.
Enjoy your homemade Baked Cheesy Rigati Pasta with Roasted Veggies, and let it transport your taste buds to the heart of Italy with every bite!
