No need to roast fresh vegetables for this Roasted Vegetable and Arugula Rigatoni Bake. By using our CLASSICO Riserva Roasted Vegetables Pasta Sauce, your prep time is reduced by about 40 minutes since the roasted vegetables are already in the sauce. Only you will know how quick this recipe comes together!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups rigatoni pasta, cooked
1 jar (650 mL) Classico Riserva Roasted Vegetables Pasta Sauce
2 cups tightly packed coarsely chopped arugula
1 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
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How do I make it ?
Heat oven to 350°F.
Toss pasta with pasta sauce, arugula and 3/4 cup shredded cheese; spoon into 2-L casserole dish sprayed with cooking spray.
Top with remaining shredded cheese and Parmesan; cover.
Bake 25 min. or until heated through, uncovering after 20 min.
Kraft Kitchen Tips!
Add 1 lb. (450 g) cooked cleaned medium shrimp to pasta mixture before spooning into prepared casserole dish and baking as directed.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 840 mg
Carbohydrate 54 g
Fibre 7 g
Sugars 8 g
Protein 18 g
4 servings, 1/4 recipe (312 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.