Baked rigatoni with summer vegetables

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 245.1
  • Total Fat: 5.1 g
  • Cholesterol: 17.9 mg
  • Sodium: 563.9 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 10.5 g

View full nutritional breakdown of Baked rigatoni with summer vegetables calories by ingredient
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Yum Yum
Number of Servings: 12


    Rigatoni noodles - one 16 oz box

    Ground beef, lean, 8 oz
    tomato sauce, 29 oz can
    Crimini Mushrooms, 4 oz, sliced (about 12)
    Onion, raw, 1 medium, diced
    Garlic, 1 tsp minced
    Squash - Yellow Crookneck, 1 cup, diced
    Butternut Squash Puree (homemade), .5 cup
    Grated Parmesan & Romano Cheese, 6 tsp
    Shredded Mozzarella cheese, 2 cup


1. Cook pasta in boiling water according to directions on box.
2. While pasta is cooking, brown the beef in a deep pan.
3. While beef is browning, chop up your veggies. I microwave my squash a little so it cooks faster (about 5 minutes)
4. Spoon browned beef onto a plate lined with a paper towel. Throw all the veggies into the beef pan. Use the beef juice/fat for browning the veggies.
5. Once the onions are transluscent, throw in your herbs and cook another minute or two.
6. Pour tomato sauce over veggies, and add your beef back to the pan.
7. Simmer for about 5 minutes, uncovered. Add salt to taste
8. Drain pasta and rinse with cold water (it's ok if it's a little undercooked since you will cook it more in the oven)
9. Butter/spray a baking dish (rectangular cake pan size)
10. Pour rigatoni into pan. Sprinkle with 2 T grated parmesan.
11. Pour sauce over the top of the noodles.
12. Cover the whole shebang with shredded mozzarella.
13. Bake at 375 for about 30 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user ANNEROCKS165.

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