A cozy vegetarian baked pasta with tender rigatoni, sautéed mushrooms, bell pepper, zucchini, yellow squash, spinach, tomato sauce, and melted mozzarella. An optional breadcrumb topping adds a golden, crunchy finish, making it hearty, comforting, and easy to prep ahead.
Resting time: 5 min
Plan this recipe
450 g Rigatoni pasta
680 g Passata (strained tomato)
1 pcs Zucchini
220 g Mushrooms
1 pcs Yellow squash
1 pcs Bell peppers
60 g Spinach Leaves
80 g Onions
4 cloves Garlic
200 g Shredded mozzarella
2 tbsp Parmesan cheese
Fresh basil leaves
½ tsp Dried basil
½ tsp Dried oregano
Parsley
Chili flakes
½ tsp Salt
¼ tsp Black pepper
30 g Breadcrumbs
3 tbsp Olive oil
200 ml WaterPreheat the oven to 355 °F.
Bring a large pot of salted water to a boil.
Add 450 g Rigatoni pasta and cook for 9 minutes, until just before al dente. Reserve 200 ml Water of the pasta cooking water, then drain the pasta and set it aside.
While the pasta is cooking cut 80 g Onions and mince 4 cloves Garlic. Then cut 1 pcs Bell peppers, 1 pcs Zucchini, 1 pcs Yellow squash and 220 g Mushrooms into small pieces.
Heat 2 tbsp Olive oil in a large skillet.
Add the Onions and cook until translucent.
Add the Garlic and cook until fragrant.
Add Bell peppers, Zucchini, Yellow squash, Mushrooms, ½ tsp Dried basil, ½ tsp Dried oregano, ½ tsp Salt, and ¼ tsp Black pepper.
Cook the vegetables for 7 minutes, stirring occasionally, until slightly softened and fragrant.
Stir in 60 g Spinach Leaves and cook, until wilted, then turn off the heat.
Spread 680 g Passata (strained tomato) in an even layer in a baking dish.
Add the cooked Rigatoni pasta, cooked vegetables, 100 g Shredded mozzarella, and a splash of reserved pasta water to the baking dish.
Mix gently in the baking dish. If the sauce is too thick, add a little more reserved pasta water without making it soupy.
Sprinkle the 100 g Shredded mozzarella over the top.
For the optional topping, mix 30 g Breadcrumbs, 2 tbsp Parmesan cheese, and 1 tbsp Olive oil in a small bowl.
Sprinkle the topping over the pasta.
Cover the baking dish with foil and bake on the center rack for 20 minutes.
Remove the foil and bake for 10 minutes, until the cheese is melted and the topping is golden.
Remove the baking dish from the oven and let it cool for 5 minutes.
Serve with Parsley, Fresh basil leaves, and Chili flakes if desired.
Published
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Add Baked Pasta with Rigatoni and Vegetables to your plan, set the portions, and it lands on this week's shopping list.
