Rigatoni in Roasted Vegetable Sauce
A delightful blend of hearty rigatoni pasta and rich roasted vegetables, creating a flavorful and nutritious meal.
Ingredients
For the roasted vegetables
- 2 cups chopped mixed vegetables (bell peppers, zucchini, and eggplant)
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the pasta
- 1 pound rigatoni pasta
For the sauce
- 1 can 14 ounces diced tomatoes Add with their juice
For serving (optional)
- Fresh basil, for garnish
- Grated Parmesan cheese, for garnish Optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine chopped vegetables, diced onion, and minced garlic. Drizzle with olive oil and sprinkle with oregano, basil, salt, and pepper. Toss to coat.
- Spread the vegetable mixture evenly on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
Cooking the Pasta
- While the vegetables are roasting, bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
Making the Sauce
- After roasting, transfer vegetables to a large pot. Add the canned diced tomatoes with their juice and stir to combine. Simmer on medium heat for about 5-10 minutes until heated through.
- Add the cooked rigatoni to the vegetable sauce and toss gently until well coated. Adjust seasoning with more salt and pepper if needed.
Serving
- Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.
Notes
This one-pot dish is a great way to sneak in more vegetables and is perfect for meal prep.