The perfect one-pot dinner pasta that’s light, creamy, cheesy, and comforting. Made with mushrooms, asparagus, and peas baked in a cheesy white sauce that’s ready in just 30 minutes.
The recipe is very simple and only has a few ingredients. All which are available regularly at any grocery store. It’s the perfect weeknight friendly meal when you’re tight on time and want to serve up something that goes beyond warm noodles with store bought sauce.
The mozzarella and romano cheeses melt together beautifully to add extra creaminess to the sauce, and the choice of vegetables are light enough that they don’t overpower the cheese sauce and overwhelm the dish rather they tuck away nicely into the rigatoni and add the right pop of colour.
This is a great dish to make ahead of time and can be kept refrigerated if eating within hours/days or in the freezer. Simply follow the steps up until baking and cover the dish and store as intended. When time to serve, let the dish come to room temperature a bit while the oven is warming and bake as directed.