Recipe Difficulty: Easy
Recipe Keywords: Baked Pasta, Vegan Pasta, Cheesy, Roasted Vegetables, Summer Pasta
Cheesy Baked Rigatoni with Roasted Vegetables Recipe Notes
This baked pasta dish is adapted from rebar modern food cookbook, a fav book I have been using for over 20 years. The recipe is vegetarian and I wanted to veganize it. I have only made it the once, but it was really good so I am publishing it to serve as inspiration for anyone else, and so that when I go to make it the next time I have a reference point. Will I tweak some things? Yes. I'll describe all the details. It's a really simple thing to make, and you can read my notes and make adjustments if you wish. No matter what it is going to be good, I just know that over time I tweak things until they are perfect. (It was already pretty perfect...small details....I will update the post whenever I make it again to adjust anything I think is a worthy improvement)
What is in this Cheesy Pasta Bake?
Step 1 : Toss chunked veggies with olive oil, salt, pepper & garlic and roast at 425F until golden. Anywhere from 15-25 minutes depending on your oven and the size of your chunked veg. I don't want the veg crunchy, but not mushy either. They should be softened.
Step 2: Cook rigatoni in boiling salted water, strain, and drizzle with olive oil to prevent sticking. You could use whatever pasta shape you like, but I am really digging the rigatoni in this recipe.
Step 3: Mix together remainder of ingredients in a large bowl. (excluding breadcrumbs, and reserving some grated mozzarella cheese and herbs for bread crumb topping)
Step 4: Once everything is mixed together, add to lightly oiled baking dishes. (9 x 13 inch baking dish or 2-3 smaller ones)
Step 5: Mix up your cheesy crumb topping, spread evenly over pasta and bake at 350F until hot and bubbly. About 40 minutes.
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Hey! I'm Trisha