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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In a large baking dish, combine the cooked rigatoni, roasted asparagus, and tomato sauce. Mix gently to coat everything evenly.

Step 7

Dollop spoonfuls of ricotta cheese throughout the mixture. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.

Step 8

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.

Step 9

Remove the dish from the oven and allow it to cool for a few minutes. Garnish with fresh basil leaves before serving.

Step 10

Serve warm and enjoy this comforting dish with a side of crusty bread or a fresh green salad.

Nutrition Facts

Serving size	(2366.2g)

Amount per serving	% Daily Value*
Calories	2609.8

Total Fat 134.6g	0%
Saturated Fat 60.0g	0%
Polyunsaturated Fat 4.2g
Cholesterol 366.8mg	0%
Sodium 4820.1mg	0%
Total Carbohydrate 230.4g	0%
Dietary Fiber 31.9g	0%
Total Sugars 45.3g
Protein 138.5g	0%

Vitamin D 0IU	0%
Calcium 3432.6mg	0%
Iron 27.0mg	0%
Potassium 3721.2mg	0%

*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.

Source of Calories

Fat: 45.1%

Protein: 20.6%

Carbs: 34.3%