Why You’ll Love Three Cheese Baked Rigatoni with Roasted Vegetables Recipe
This three-cheese baked rigatoni stands out for several reasons:
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Creamy, rich layers of melted cheddar, gruyere, and parmesan
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Bright roasted vegetables that add texture and flavor
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A satisfying vegetarian main dish that’s both comforting and wholesome
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Easy to assemble ahead and bake when you’re ready
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rigatoni pasta
marinara sauce
oil
baby bell peppers
cauliflower
carrots
fresh basil
oregano
cheddar cheese
gruyere cheese
parmesan cheese
salt & black pepper
Directions
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Preheat the oven to 425°F (220°C).
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Prep vegetables by cutting cauliflower into florets and carrots into sticks; leave baby bell peppers whole.
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Roast veggies: Arrange on a sheet pan, drizzle with oil, season with salt and pepper, and roast for 20 minutes. Lower oven to 325°F (165°C) and roast an additional 10 minutes.
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Chop roasted vegetables once slightly cooled: remove stems from peppers and dice peppers and carrots; keep cauliflower florets as they are.
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Cook pasta according to package directions until al dente. Reserve 1/3 cup pasta water before draining.
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Combine with sauce: In the pot with drained pasta and pasta water, add 1–2 cups marinara sauce, half of the roasted veggies, basil, oregano, and half of each cheese (cheddar, gruyere, parmesan). Stir to combine.
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Assemble in a baking dish: layer the pasta mixture, then remaining vegetables, marinara sauce, and remaining cheeses.
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Bake: Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and broil on high for about a minute to brown the cheese.
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Serve hot, garnished with fresh basil.
Servings and timing
Servings: 6
Prep time: about 15 minutes
Cook time: about 50 minutes
Total time: about 1 hour 5 minutes
Variations
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Add protein: Stir in cooked Italian sausage, grilled chicken, or white beans for added protein.
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Make it spicy: Use spicy arrabbiata sauce or add red pepper flakes for heat.
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Try different cheeses: Swap gruyere with mozzarella or fontina for a different cheesy profile.
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Add greens: Mix in sautéed spinach or kale with the pasta before baking.
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Make it vegan: Use plant-based cheese and ensure your marinara is dairy-free.
Storage/Reheating
To store leftovers, place in an airtight container and refrigerate for up to 3–5 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. For freezing, assemble the dish (unbaked), cool completely, wrap well, and freeze for 1–2 months. Thaw overnight in the refrigerator before baking as directed.
FAQs
What kind of pasta is best for this recipe?
Rigatoni is ideal because its ridges and hollow shape trap sauce and cheese, but you can use penne, fusilli, or rotini if you prefer.
Can I use a different sauce?
Yes — arrabbiata adds heat, while a sweeter marinara gives a milder flavor.
Is this dish vegetarian?
Yes, this version is vegetarian, but you can add cooked sausage or turkey for extra protein.
Can this be made ahead?
Yes, you can assemble the casserole ahead of time and refrigerate before baking.
How do I know when the pasta is al dente?
It should be cooked through but still firm to the bite; it will soften further in the oven.
Can I add other vegetables?
Absolutely — broccoli, zucchini, eggplant, or Brussels sprouts work well.
What cheeses can I substitute?
If gruyere isn’t available, mozzarella or fontina are good alternatives.
How do I prevent the pasta from drying out?
Reserve some pasta water when draining and mix it in; this helps keep the sauce silky.
Can I make it gluten-free?
Yes, use gluten-free rigatoni and check that the marinara sauce is gluten-free.
How do I reheat single servings?
Microwave for 1–2 minutes or reheat in a small oven-safe dish at 350°F until warm.
Conclusion
This three cheese baked rigatoni with roasted vegetables is a delicious, cheesy, and satisfying vegetarian meal that’s perfect for any occasion. With layers of sauce, tender veggies, and melty cheese, it’s bound to become a favorite in your meal rotation. Easy to make ahead, versatile, and comforting, it’s a dish everyone will enjoy.
Three Cheese Baked Rigatoni with Roasted Vegetables
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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)
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.
Notes
- You can use other vegetables like mushrooms, eggplant, or spinach depending on preference.
- Use whole milk ricotta for a creamier texture.
- This dish can be prepared in advance and baked just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg
