how to make baked rigatoni | kelly’s kitchen

  1. Cyndi says:

    This looks a-maz-ing! Makes my mouth water just reading about it! Will definitely try this one!

    • Hi Cyndi, Thanks so much for reading today’s post! Let me know how your’s turns out – I am sure it will be a hit! Have a great weekend, xo Kelly

    • Linda says:

      Did i miss what size can of tomatoes tomadd? Looks wonderful.

      • Hi Linda, I used one 28 ounce can of tomatoes. You may want to use two 28 ounce cans if you like a thinner sauce. I hope you give this one a try! Thanks so much for tuning in today, xo Kelly

  2. Arna says:

    Definitely will have to try this when I have veggies ready to be used, that day! Sounds delicious. Thanks.

    • Thanks Arna! This sauce is so great to have on hand. I will definitely be making more to freeze for other recipes. Thanks for reading today’s post, xo Kelly

    • Christine says:

      Hello Kelly … I am impressed with your fresh take on this baked pasta recipe !
      I love the idea of roasting the vegetables and incorporating them into the sauce . I agree about the mushrooms and keeping them on the top layer .
      I’m going to try it next week .
      Thanks for such goodness !

      • Hi Christine, Thank you so much! I love a meat sauce, but the roasted vegetables add so much flavor! It really is a fresh-tasting sauce. Let me know how it turns out for you. Be well, xo Kelly

  3. Sangita M says:

    I’ve been making baked rigatoni for years, but I absolutley love your version and can’t wait to try it out!
    Take care and happy weekend!

    • Hi Sangita, let me know how you like this lasagna-style version. It’s so good! Thanks for reading and writing in today, have a lovely weekend, xo Kelly

  4. Meredith Seiser says:

    Kelly, I like your clear instructions.
    I would like to know about home grown mushrooms, I am not aware it could be done.

    • Hello Meredith, I am glad you asked about the mushrooms! There is a great company out of Florida that sells homegrown mushroom kits called Nearby Naturals:
      The kits are very easy and they don’t take up too much space. I have the Golden Oyster and the Lion’s Mane kits. I have so far harvested one batch each, and the Golden Oysters are already growing a second batch. You should get 1-4 batches from each kit. I highly recommend you try it out. It’s a lot of fun! Take care, xo Kelly

  5. carla says:

    yum, i will try this as I have some need to use veggies.

  6. It looks delicious. Mouth-watering!

  7. Linda says:

    Sorry just reread the recipe and found the amount of tomatoes. I must say they are usually included in the ingredients.

  8. Cathy says:

    Kelly, thanks for this, it’s a great way to get more vegetables into a pasta dish. How much rigatoni did you use? 8 oz, 12 oz, 16 oz?

    • Hi Cathy, I used a 12 oz bag of rigatoni. Thanks for asking, I will amend the recipe card to contain that info! Have a great weekend! xo Kelly

  9. Carroll Niesen says:

    Ummm . . . could I help you finish off the leftovers?

  10. Deborah says:

    OMG! I was trying to decide what to cook tonight as I read this. I had everything needed to make it, so I did. It was delicious and versatile! I didn’t have mushrooms and used red peppers instead of squash. Thank you for sharing! This is definitely going in my meal rotation.

    • Hi Deborah, That’s sounds so good, I love red peppers. I bet that sauce was amazing! Thanks so much for tuning in, I am so happy you found inspiration in the recipe and made it your own. 🙂 Enjoy your leftovers! xo, Kelly

  11. Suzanne Smith says:

    Oh, that looks scrumptious. I am a huge fan of roasted veggies–and I love the notion of mixing all that roasty good with the tomato sauce. This looks great. I will have to pin this and give it a whirl. I have made similar sauces with eggplant and another one with mushrooms that became so rich and flavorful. I also love your idea of using this on bruschetta or in stuffed peppers. Yum.

    • Hello Suzanne, I think you will really like this sauce. The concentration of flavors from roasting creates such a robust flavor overall. I didn’t miss the meat I normally use for tomato sauce. Give this a try and be sure to let me know you like it. Take care, xo Kelly

  12. Marty says:

    Recipe sounds so good. What a nice change from adding meat. Can’t wait to try this.

  13. Jo Ann Otts says:

    Hi Kelly,

    I’ve been following your recipes for a few weeks, and I took the plunge this week. The baked rigatoni with vegetable sauce is in the oven now… of course, I tasted the sauce and it is incredible! I appreciate you for encouraging the use of any veggies on hand, as it took the pressure off and made for a great sauce. I look forward to the next issue of Kelly’s Kitchen!

    • Hello Jo Ann, I am so happy you tried the recipe! Wonderful! I love to get creative with whatever is available or on hand. Do let me know how it all turned out for you. I am sure it’s delicious! Thank you so much for your support, see you next week, xo Kelly

  14. Terry says:

    Love this recipe, I’m going to make it tonight I’ll let you know how it turns out

  15. Terry says:

    I just made this let me tell you it’s delicious gma even loved it. The only change I made was I used diced tomatoes..we gave it 5 stars LOVED IT

  16. Mel says:

    Currently in the oven! As soon as I read this recipe I wanted to make it and today’s the day ..the sauce is delicious and it was fun assembling the dish with all the different components. Can’t wait to taste it! Thank you, it’s a great recipe X

make a comment