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Indulge in the ultimate pasta dinner with Three Cheese Baked Rigatoni with Roasted Vegetables. Thick rigatoni noodles are layered with a blend of cheddar, gruyere, and parmesan cheeses, and tossed with a medley of roasted baby bell peppers, cauliflower, and carrots for a hearty, vegetarian delight.
Total time65 min
Ingredients12
Serving size2
Calories550
Baking Dish
Mixing Bowl
Measuring Cups and Spoons
Cheese Grater
Knife
Cutting Board
Oven
Pot
Colander
Roasting Pan
Spatula
1/5 lb dry rigatoni noodles
1/2 cups marinara sauce
1/2 tablespoons oil
1/5 lb bag baby bell peppers
1/5 cauliflower head
4/5 to 1 carrot
1 tablespoon fresh basil, chopped