Easy Rigatoni Pasta Bake
This Easy Rigatoni Pasta Bake recipe is a cozy, cheesy baked pasta recipe made with simple ingredients + perfect for weeknight dinners or meal prep!
Servings: 6 servings
Ingredients
- 12 oz rigatoni pasta or other pasta of choice
- 1 tablespoon olive oil
- 28 oz marinara sauce
- 1 ¼ cups veggie broth or broth of choice
- 4 garlic cloves minced
- 1 medium onion diced
- 1 zucchini diced (half moons)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- ½ tsp each: salt and pepper
- ¼ tsp red pepper flakes
- 1 cup mozzarella* shredded
- ½ cup parmesan shredded
Instructions
- Pre-heat the oven to 400° F. Grease a large casserole dish.
- In the dish, add in all of the ingredients minus the cheeses: pasta, olive oil, marinara sauce, broth, garlic, onion, zucchini, spices, salt, and pepper. Mix thoroughly and cover with tin foil. Bake for 30 minutes.
- Remove the foil and give the whole dish a stir. Sprinkle the mozzarella and parmesan evenly over the pasta. Bake for an additional 10-15 minutes or until the cheese is fully melted.
- Optional: broil for a few minutes to get the cheese browned more.
- Enjoy with fresh herbs and a sprinkle of grated parmesan. Enjoy!
Notes
Mozzarella: I recommend shredding your own ball of mozzarella but pre-shredded also works fine.
Storage Instructions - Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. Add a splash of water or sauce if needed.
Nutrition
Calories: 374kcal | Carbohydrates: 55g | Protein: 17g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 887mg | Potassium: 676mg | Fiber: 5g | Sugar: 8g | Vitamin A: 860IU | Vitamin C: 17mg | Calcium: 244mg | Iron: 3mg
