Your Weekly Pasta Delight

 

As Federico Fellini famously said, “Life is a combination of magic and pasta.” I couldn’t agree more! There’s no better way to express “I love you” than with a comforting bowl of pasta.

This week, we’re diving into a delicious twist on a classic: Three Cheese Baked Rigatoni with Roasted Vegetables. While lasagne often steals the spotlight, this baked rigatoni dish is layered with al dente pasta, a heavenly blend of three melted cheeses, and a medley of roasted vegetables all coated in a rich sauce.

Remember last week’s spicy arrabbiata sauce – use that if you enjoyed the kick, or if you’re feeling lazy, stick with a classic marinara from off the shelf. Whichever you choose, your taste buds will thank you!

Enjoy this week’s recipe, and happy cooking!

Three Cheese Baked Rigatoni with Roast Vegetables

Serves 6

Prep Time: 15 minutes

Cooking Time: 50 minutes

 
 

Ingredients

450g dry rigatoni noodles

750-1000ml marinara sauce

1-2 tablespoons oil

450g capsicums

1 head cauliflower

4-5 carrots

60g fresh basil, chopped

1 teaspoon oregano (dried or fresh)

120g cheddar cheese, grated

120g gruyere cheese, grated

60g parmesan cheese, grated

Salt & black pepper

Method

  1. Preheat Oven: Set your oven to 220°C

  2. Prep the Vegetables: Cut the cauliflower carrots & capsicums

  3. Roast Vegetables: Spread the veggies on a sheet pan, drizzle with oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway, then reduce the temperature to 160°C for an additional 10 minutes.

  4. Cook Pasta: Boil a large pot of salted water and cook the rigatoni according to package instructions until al dente. Reserve 80ml of pasta water before draining.

  5. Mix Ingredients: In the pot, combine the pasta with 750ml of marinara, 60g of cheddar, 60g of gruyere, half the roasted vegetables, basil, and oregano.

  6. Assemble Dish: Pour the mixture into a large baking dish. Top with remaining vegetables and marinara, then sprinkle with the remaining cheeses.

  7. Bake: Cover with foil and bake at 175°C for 20 minutes. For a golden finish, grill on HIGH for the last minute.

  8. Serve: Garnish with fresh basil and dig in!

Tom’s Tips:

  • Leftovers: Keep them in an airtight container in the fridge for 3-5 days.

  • Freezing: Assemble the dish without baking, cool, then wrap and freeze for 1-2 months. Thaw and bake when ready.

 
THOMAS NEWFIELD