Creamy Roasted Garden Vegetable Rigatoni

Creamy Roasted Garden Vegetable Rigatoni

When your garden is overflowing with fresh vegetables, this comforting pasta is the perfect way to enjoy the harvest. Roasted zucchini, patty pan squash, sweet onions, garlic and Hungarian hot wax peppers are tossed with rigatoni in a creamy tomato sauce and finished with melted cheese. It's hearty, packed with flavour, and comes together with simple, wholesome ingredients.

Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 3–4

Ingredients

Pasta

  • 300–400 g rigatoni
  • 2–3 cups marinara sauce
  • 1–1½ cups shredded cheese (mozzarella, cheddar, Parmesan, or a combination)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 scallions, thinly sliced
  • ½ lemon

Vegetables

  • 1 yellow zucchini, sliced into half moons
  • 1 patty pan squash, cut into bite-sized pieces
  • 1 medium onion, sliced
  • 4–6 cloves garlic, peeled
  • 1 Hungarian hot wax pepper, sliced (remove seeds for less heat)
  • 1 small tomato, diced

Seasoning

  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • ½ tsp garlic powder (optional)
  • Salt and freshly cracked black pepper
  • Pinch of chili flakes (optional)

Directions

Step 1 – Roast the Vegetables

Preheat your oven to 425°F (220°C).

Place the zucchini, patty pan squash, onion, garlic and Hungarian hot wax pepper on a baking sheet.

Drizzle with olive oil and season with:

  • Italian seasoning
  • Paprika
  • Salt
  • Pepper

Toss well to coat and spread into a single layer.

Roast for 20–25 minutes, turning halfway through, until the vegetables are tender and lightly caramelized. The garlic should be soft enough to mash.

Step 2 – Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the rigatoni until just al dente, about one minute less than the package directions.

Before draining, reserve 1 cup of pasta water.

Drain the pasta and set aside.

Step 3 – Make the Creamy Sauce

Using the same pot:

  • Melt the butter over medium-low heat.
  • Stir in the marinara sauce.
  • Squeeze the roasted garlic cloves into the sauce and stir until combined.
  • Add approximately ¾ cup of the shredded cheese and stir until melted and smooth.
  • If needed, add a splash of the reserved pasta water until the sauce reaches a creamy consistency.

Taste and season with additional salt and pepper if desired.

Step 4 – Bring Everything Together

Add to the sauce:

  • Cooked rigatoni
  • Roasted vegetables
  • Diced tomato

Toss gently until everything is evenly coated.

If the sauce becomes too thick, stir in another splash of pasta water.

Step 5 – Finish

Sprinkle the remaining cheese over the pasta.

If using an oven-safe pot or skillet, place under the broiler for 2–3 minutes until the cheese is melted and lightly golden.

Otherwise, cover the pot for a few minutes until the cheese melts.

Finish with:

  • Fresh sliced scallions
  • A squeeze of fresh lemon juice
  • Freshly cracked black pepper

Homestead Tip 🌱

Roasting the vegetables before adding them to the sauce brings out their natural sweetness and creates a richer, deeper flavour than simply sautéing them.

Fresh from our garden to your table. Enjoy!