Warm up with a comforting Veggie Pasta Bake packed with roasted mushrooms and creamy, garlicky ricotta cheese. This hearty dish combines tender rigatoni with a savoury marinara sauce, gooey mozzarella, and a flavorful Italian herb blend, all baked to perfection. It’s the ultimate weeknight meal that’s both satisfying and delicious!
Veggie Pasta Bake with roasted mushrooms & garlicky ricotta cheese
Ingredients:
- 170 g of Rigatoni
- 2 tbsp of Tomato Sauce Base
- 113 g of Mushrooms
- ¾ cup of Mozzarella Cheese, shredded
- 100 g of Ricotta Cheese
- 28 g of Baby Spinach
- 2 tbsp of Italian Herb Spice Blend
- 2 Garlic, cloves
- ½ cup of Marinara Sauce
Directions:
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite. Reserve 1/2 cup (1 cup) pasta water. Strain rigatoni, then return to the pot, off heat. Prepare Ingredients
- Meanwhile, quarter mushrooms. Roughly chop spinach. Peel, then mince or grate garlic. Roast Mushrooms
- To a parchment-lined baking sheet, add mushrooms, 2 tsp (4 tsp) Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Roast on the lower rack of the oven for 14-16 min, until tender. Make Marinara Sauce.
- Meanwhile, in a large oven-proof pan, heat 1 tbsp (2 tbsp) butter over medium heat. When butter is melted, add tomato sauce base, three-quarters of the garlic, remaining Italian Herb Spice Blend and 1/4 tsp (1/2 tsp) salt. Cook for 1 min, stirring often, until fragrant. Add marinara, reserved pasta water* and 1/2 tsp (1 tsp) sugar. Bring to a simmer over medium-high. Once simmering, reduce heat to medium-low. Cook for 4-6 min, stirring occasionally, until sauce thickens slightly. Make Garlic Ricotta & Assemble Pasta Bake
- Meanwhile, to a medium bowl, add ricotta, remaining garlic and 2 tsp (4 tsp) oil. Season with salt and pepper, then stir to combine. Set the oven to high broil. To the pan with marinara, add rigatoni, roasted mushrooms and spinach, then stir to combine. (Notes: For 4 portions, stir sauce into the pot with rigatoni.) (TIP: If you don’t have an oven-proof pan, transfer to an 8×8-inch baking dish -9×13-inch for 4 portions-). Broil Pasta Bake & Serve.
- Top pasta mixture with mozzarella, then dollop with garlic ricotta. Broil pasta bake on the upper rack of the oven for 3-4 min, until cheese melts. (Tip: Keep an eye on cheese so it doesn’t burn!). Remove pasta bake from the oven and set aside to cool slightly. Divide between plates. Enjoy!
