Baked Cheesy Rigati Pasta Recipe With Roasted Veggies
You must make this Baked Cheesy Rigati Pasta Recipe With Roasted Veggies that is tossed in roasted vegetables along with a creamy tomato sauce and then baked to perfection. It makes a great weeknight dinner that can be served along with herbed garlic bread and cantaloupe Juice.In association with Del Monte
Baked Cheesy Rigati Pasta Recipe With Roasted Veggies is twice cooked pasta dish made with Del Monte's shelled pasta also called as Rigati Pasta. The pasta is tossed in a creamy pink sauce with roasted vegetables and baked in the oven. The sauce is kept mild as the kids will like it little creamy as well as tangy.
If you are looking for more Kid friendly recipes here are some :
- 200 grams Del Monte Chifferi Rigati Pasta
- 1 Green zucchini , chopped very small
- 1 Carrot (Gajjar) , chopped very small
- 1 Red Bell pepper (Capsicum) , chopped very small
- 2 tablespoon Whole Wheat Bread crumbs
- 2 tablespoon Cheese , grated For the sauce
- 1 Onion , finely chopped
- 4 cloves Garlic , chopped
- 1/2 cup Homemade tomato puree
- 8 Basil leaves
- 1 teaspoon Sugar
- 1/4 cup Fresh cream
- 1 tablespoon Dried oregano
- Salt , to taste
How to make Baked Cheesy Rigati Pasta Recipe With Roasted Veggies
We begin making the Baked Cheesy Rigati Pasta Recipe With Roasted Veggies, by starting to boil the Del Monte Rigati Pasta in hot water, keep a saucepan filled with water over a medium heat.
Drop in the Rigati pasta and a pinch of salt and leave it to boil. Boil the pasta till it gets cooked until you get a biting consistency which is the al dente.
Strain the water from the cooked penne pasta and rinse it under cold water. Drain all the water and drizzle olive oil over the pasta so it does not stick to each other.
Pre heat the oven to 200 degree Celsius for 10 minutes and keep it ready.
To make the sauce, heat a sauce pan with oil, add onions and garlic, saute till the onions become translucent.
Once the onions translucent, add chopped bell peppers, carrot and zucchini and roast them till the vegetables get cooked and become soft.
Add tomato puree, along with dried oregano, sugar and basil leaves and simmer for about 10 minutes.
Once the tomato sauce thickens, add cream and mix well. Add the cooked Del Monte Rigati into the sauce and coat the pasta evenly with the sauce. Check for salt and adjust it according to your palate.
Place the pasta onto a baked ceramic dish, sprinkle it with bread crumbs and cheese and bake it for at least 10 -15 minutes.