Name: Delicious Three Cheese Baked Rigatoni Recipe for Comfort
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 medium zucchini, chopped; 1 bell pepper (red or yellow), chopped; 1 small red onion, chopped; 2 tablespoons olive oil; 1 teaspoon salt (divided); 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon garlic powder; 16 oz rigatoni pasta; 15 oz ricotta cheese; 1 egg; 1/2 teaspoon salt; 1 1/2 cups shredded mozzarella cheese (divided); 1/2 cup grated parmesan cheese (divided); 2 1/2 cups marinara sauce (homemade or store-bought); Fresh basil or parsley for garnish (optional)

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Three Cheese Baked Rigatoni is a comforting dish that brings warmth and joy to any table. This hearty vegetarian pasta bake combines the delightful flavors of roasted zucchini, bell peppers, and onions with a rich tomato sauce, creating a delicious meal that everyone will love. With a blend of ricotta, mozzarella, and parmesan cheese, this dish is not only satisfying but also an easy way to enjoy a healthy dinner. Let’s get started!

Why You’ll Love This Three Cheese Baked Rigatoni

This Three Cheese Baked Rigatoni recipe is packed with flavor and comforting ingredients, making it a go-to for family dinners. Here are some reasons why you will adore this dish:

It’s vegetarian, making it perfect for meatless Mondays or any time you want a lighter meal.
The combination of three cheeses creates a creamy texture that is simply irresistible.
This is a one-dish meal, meaning less cleanup after dinner.
It’s family-friendly, appealing to both kids and adults alike.
You can customize it with seasonal vegetables or your favorite toppings.
It can be prepared ahead of time for a quick weeknight meal.

With its Italian Cuisine, this Three Cheese Baked Rigatoni is a comforting dish that fits right into your dinner plans.

Ingredients for Three Cheese Baked Rigatoni

Gather these items:

1 medium zucchini, chopped
1 bell pepper (red or yellow), chopped
1 small red onion, chopped
2 tablespoons olive oil
1 teaspoon salt (divided)
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
16 oz rigatoni pasta
15 oz ricotta cheese
1 egg
1/2 teaspoon salt
1 1/2 cups shredded mozzarella cheese (divided)
1/2 cup grated parmesan cheese (divided)
2 1/2 cups marinara sauce (homemade or store-bought)
Fresh basil or parsley for garnish (optional)

How to Make Three Cheese Baked Rigatoni Step-by-Step

Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper.
Step 2: Spread chopped zucchini, bell pepper, and onion on the sheet. Toss with olive oil, 1/2 tsp salt, black pepper, oregano, and garlic powder. Roast for 20-25 minutes until tender and lightly browned.
Step 3: Meanwhile, cook rigatoni according to package instructions. Drain and set aside.
Step 4: In a bowl, mix ricotta cheese, egg, 1/2 tsp salt, 1/2 cup mozzarella, and 1/4 cup parmesan.
Step 5: In a large bowl, combine cooked pasta, roasted vegetables, ricotta mixture, and marinara sauce. Stir until everything is well mixed.
Step 6: Transfer pasta mixture into a greased 9×13 inch baking dish. Top with remaining mozzarella and parmesan cheese.
Step 7: Reduce oven temperature to 375°F and bake pasta for 20-25 minutes until bubbly and golden on top.
Step 8: Let cool slightly before serving. Garnish with fresh herbs if desired.

Pro Tips for the Perfect Three Cheese Baked Rigatoni

Keep these in mind:

You can use any seasonal vegetables for roasting to enhance flavors.
This dish can be made ahead and stored in the fridge before baking; just add extra baking time if cooking from cold.
Feel free to adjust cheese amounts based on your preference for a richer or lighter dish.
For extra creaminess, consider adding a béchamel sauce to the mix.

Best Ways to Serve Three Cheese Baked Rigatoni

This comfort food baked rigatoni recipe is delightful on its own, but here are some serving suggestions:

Pair it with a fresh garden salad for a complete meal.
Serve it alongside garlic bread for that authentic Italian experience.
Top with fresh basil or parsley for an added burst of flavor.

How to Store and Reheat Three Cheese Baked Rigatoni

This dish is perfect for meal prep! To store, keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place in the oven at 350°F until warmed through, about 20 minutes. You can also microwave individual portions for a quick meal.

Frequently Asked Questions About Three Cheese Baked Rigatoni

What’s the secret to perfect Three Cheese Baked Rigatoni?

The secret lies in roasting the vegetables until they are slightly caramelized, which adds depth to the flavor of this cheesy rigatoni casserole. Also, don’t skimp on the cheese!

Can I make Three Cheese Baked Rigatoni ahead of time?

Absolutely! You can prepare this easy three cheese baked pasta in advance and keep it in the fridge until you’re ready to bake. Just add about 10 extra minutes to the baking time if cooking from cold.

How do I avoid common mistakes with Three Cheese Baked Rigatoni?

To avoid a dry dish, ensure you have enough sauce and cheese. Also, prevent overcooking the pasta; it should be al dente since it will cook more while baking.

Variations of Three Cheese Baked Rigatoni You Can Try

Here are some delicious variations to switch things up:

Add different vegetables, such as spinach or mushrooms, for added nutrition.
Mix in some cooked sausage or ground beef for a heartier meal.
Experiment with different types of cheese, like gouda or pepper jack, for a unique flavor twist.
For a creamy twist, add a layer of béchamel sauce between the pasta and cheese layers.

Delicious Three Cheese Baked Rigatoni Recipe for Comfort

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This Three Cheese Baked Rigatoni with Roasted Vegetables is a hearty and comforting vegetarian pasta bake made with roasted zucchini, bell peppers, and onions, mixed into rigatoni pasta with a rich tomato sauce and a blend of ricotta, mozzarella, and parmesan cheese.

Author: Robert
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 medium zucchini, chopped
1 bell pepper (red or yellow), chopped
1 small red onion, chopped
2 tablespoons olive oil
1 teaspoon salt (divided)
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
16 oz rigatoni pasta
15 oz ricotta cheese
1 egg
1/2 teaspoon salt
1 1/2 cups shredded mozzarella cheese (divided)
1/2 cup grated parmesan cheese (divided)
2 1/2 cups marinara sauce (homemade or store-bought)
Fresh basil or parsley for garnish (optional)

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Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
Spread chopped zucchini, bell pepper, and onion on the sheet. Toss with olive oil, 1/2 tsp salt, black pepper, oregano, and garlic powder. Roast for 20-25 minutes until tender and lightly browned.
Meanwhile, cook rigatoni according to package instructions. Drain and set aside.
In a bowl, mix ricotta cheese, egg, 1/2 tsp salt, 1/2 cup mozzarella, and 1/4 cup parmesan.
In a large bowl, combine cooked pasta, roasted vegetables, ricotta mixture, and marinara sauce. Stir until everything is well mixed.
Transfer pasta mixture into a greased 9×13 inch baking dish. Top with remaining mozzarella and parmesan cheese.
Reduce oven temperature to 375°F and bake pasta for 20-25 minutes until bubbly and golden on top.
Let cool slightly before serving. Garnish with fresh herbs if desired.