Spring Vegetable Rigatoni Bake
The vegetables outnumber the pasta in this cheesy spring vegetable rigatoni bake, filled with asparagus, Swiss chard, and peas.
Yield: 6-8 servings
  • 12 oz rigatoni
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 lb asparagus, trimmed and cut into ½-inch pieces
  • 1 head red or white Swiss chard, stems removed and leaves coarsely chopped
  • 1 cup frozen peas
  • ¼ cup chopped fresh basil
  • ½ cup whole milk
  • ¾ cup heavy cream
  • 6 oz fontina cheese, grated
  • salt and black pepper, to taste
  • 15 oz ricotta
  • 1 cup shredded mozzarella
  1. Heat oven to 400F.
  2. Bring a large pot of salted water to a boil. Add the past and cook until al dente, stirring occasionally, about 6 to 8 minutes. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic to the pan along with a pinch of salt and saute until just tender, about 4-5 minutes, stirring frequently. Stir in the asparagus and saute until bright green and slightly tender, about 3-4 minutes. Add the Swiss chard leaves to the pan and cook until wilted, about 2-3 minutes. Add the peas to the pan and cook until just heated through. Pour into a 9x13-inch baking pan along with the cooked pasta and mix together.
  4. Return the skillet to the heat and pour in the whole milk, heavy cream, and basil. Bring to a simmer. Remove from the heat and stir in the fontina cheese and the ricotta, until melted. Season to taste with salt and black pepper. Stir the cheese mixture into the pasta and veggie mixture. Top with the grated mozzarella.
  5. Bake for 30-35 minutes or until the top is golden. Let rest for about 5 minutes before serving.
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/04/spring-vegetable-rigatoni-bake.html