Ricotta Vegetable Rigatoni Bake

May 10, 2023May 10, 20230 10
Ricotta Vegetable Rigatoni Bake, a delicious and healthy pasta bake loaded with fresh vegetables and low-fat ricotta cheese
in Pasta

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

16 ounces rigatoni pasta
2 tablespoons butter
2 cups sliced portabella mushrooms
3/4 lb fresh asparagus spear , cut into 3 inch pieces
1 can quartered water-packed artichoke hearts , drained
2 teaspoons minced fresh garlic , divided
2 cups low-fat ricotta cheese
1 1/4 cups shredded cheese , divided ( italian-style blend )
1/4 cup chopped fresh basil
1/4 cup milk

Nutrision Information

Servings Per Recipe
6
Calories
406
Sugar
6g
Fat
12g
Ricotta Vegetable Rigatoni Bake is a delicious and healthy pasta dish that is loaded with fresh vegetables and low-fat ricotta cheese. This pasta bake is perfect for busy weeknights when you want to whip up something quick and easy. The combination of asparagus, mushrooms, and artichoke hearts make this dish nutritious and flavorful. The low-fat ricotta cheese adds a creamy texture to the dish without adding too much fat. This pasta bake is also great for meal prep. You can assemble the dish ahead of time and keep it in the fridge until you are ready to bake it. It's a great way to ensure that you always have a healthy meal on hand when you need it.

Instructions

1.Preheat the oven to 375 degrees F (190 degrees C).
2.Cook the rigatoni according to package instructions.
3.While the pasta is cooking, melt butter in a large skillet over medium heat. Add mushrooms and sauté for a few minutes until they release their juices and turn golden brown.
4.Add asparagus, artichoke hearts, and 1 teaspoon garlic to the skillet. Cook for 5-7 minutes until vegetables are tender.
5.In a separate bowl, combine ricotta cheese, 1 cup shredded cheese, basil, milk, and remaining 1 teaspoon garlic.
6.Drain the pasta and return it to the pot. Add the cheese mixture to the pot and stir well to coat the pasta.
7.Then add the vegetables to the pot and stir gently to combine.
8.Pour the pasta and vegetable mixture into a greased 9x13 inch baking dish. Top with remaining 1/4 cup shredded cheese.
9.Bake the pasta for 20-25 minutes until cheese is melted and bubbly, and the edges are golden brown.
10.Let cool for a few minutes before serving.

PROS

This pasta bake is loaded with fresh vegetables and low-fat ricotta cheese, making it a healthy meal choice.

It is easy to make and can be prepared ahead of time, making it a perfect meal for busy weeknights.

CONS

This recipe contains cheese and pasta, which may not be appropriate for those on a low-carb or low-fat diet.

It may also take a bit of time to prep the vegetables.

HEALTH & BENEFITS

This pasta bake is rich in vitamins and minerals and is a great way to add more veggies to your diet.
Fresh asparagus contains high levels of vitamin K, which is essential for strong bones and healthy blood clotting.
Mushrooms are low in calories and rich in antioxidants, which help to boost the immune system.
Artichokes are loaded with fiber, which is essential for digestive health and controlling blood sugar levels.
Low-fat ricotta cheese is a great source of protein and calcium, which supports healthy bones.

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