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A cozy, vegetarian baked rigatoni that is loaded with six different vegetables and three kinds of cheese in a subtly spicy ancho chile-tomato sauce. So perfect for a cold winter night when you need something comforting but not too heavy and super easy to make in less than an hour! #vegetarian #bakedpasta #vegetarianpasta #vegetariandinner #potluckpasta #freezermeal
Kate Ramos

Baked Rigatoni with Chile-Braised Vegetables

A cozy, vegetarian baked rigatoni that is loaded with six different vegetables and three kinds of cheese in a subtly spicy ancho chile-tomato sauce. So perfect for a cold winter night when you need something comforting but not too heavy and super easy to make in less than an hour! 
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1/4 cup olive oil
  • 1 large yellow onion (diced)
  • 1 red bell pepper (diced)
  • 1 small zucchini (diced)
  • 1 small bunch kale (chopped)
  • 3 cloves garlic (minced)
  • 2 1/2 teaspoons ancho chile powder
  • 2 teaspoons kosher salt
  • 1 28 ounce can crushed tomatoes
  • 1 tablespoon chopped fresh oregano
  • 1 cup water
  • 1 pound rigatoni
  • 16 ounces requesón or whole-milk ricotta
  • 2 cups shredded mozzarella
  • 1/2 cup grated Cotija cheese

Method
 

  1. Heat oven to 425°F and put a large pot of heavily-salted water on to boil for the pasta. 
  2. Heat olive oil in a large frying pan over medium-high heat. Once shimmering, add onions and red bell peppers. Cook, stirring occasionally, until beginning to soften, about 8 minutes. 
  3. Add zucchini, kale, garlic, ancho chile, and salt, and continue cooking 5 more minutes. 
  4. Add tomatoes, oregano, and water and bring to a boil. Taste and add more salt as needed. Remove from heat while you cook the pasta. 
  5. Once the pasta water is boiling add rigatoni and cook for only 5 minutes. Drain and return to the pot. Add tomato sauce and toss to coat. Transfer to a 9 x 13in baking dish. 
  6. Dot with requesón, cover with mozzarella and bake until golden brown and bubbly, about 30 minutes. Remove, sprinkle with Cotija and serve. 

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