Rigatoni Al Forno Baked Rigatoni with Roasted Asparagus and on
Indulge in the comforting layers of flavor in Rigatoni Al Forno, a baked rigatoni masterpiece featuring tender roasted asparagus and a rich, garlicky tomato sauce. This Italian-inspired casserole is brought to life with creamy dollops of ricotta, melty mozzarella, and a golden crust of Parmesan cheese. The roasted asparagus adds a delightful touch of caramelized sweetness, while a hint of crushed red pepper gives the dish optional heat. With its simple preparation, wholesome ingredients, and crowd-pleasing appeal, this baked pasta recipe is perfect for family dinners, potlucks, or any night you crave a hearty yet vegetable-forward meal. Garnished with fresh basil and served with crusty bread or a crisp salad, it’s a dish that strikes the perfect balance of comfort and sophistication.
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Recipe Information
Ingredients
- 16 oz Rigatoni pasta
- 1 lb Asparagus
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 Garlic cloves, minced
- 28 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 0.5 tsp Crushed red pepper flakes (optional)
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions, but stop 2 minutes short of full cook time (the pasta will continue cooking in the oven). Drain and set aside.
While the pasta cooks, prepare the asparagus: Trim the woody ends and cut the spears into 2-inch pieces. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast in the preheated oven for 12-15 minutes, or until lightly caramelized and tender. Remove and set aside.
In a large skillet or saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, remaining 1/2 teaspoon of salt, and optional crushed red pepper flakes. Simmer for 10 minutes, stirring occasionally.
In a large baking dish, combine the cooked rigatoni, roasted asparagus, and tomato sauce. Mix gently to coat everything evenly.
Dollop spoonfuls of ricotta cheese throughout the mixture. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. For a golden top, broil for an additional 2-3 minutes, watching closely to avoid burning.
Remove the dish from the oven and allow it to cool for a few minutes. Garnish with fresh basil leaves before serving.
Serve warm and enjoy this comforting dish with a side of crusty bread or a fresh green salad.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 8.1 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
