Roasted Veggie And Beans Baked Pasta

Name: Roasted Veggie And Beans Baked Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 large carrots (or 3 medium) peeled and cut into ½-inch pieces; 1 red onion, cut into ½-inch pieces; 1 (15-ounce) can cannellini beans, drained and rinsed; 2 1/2 teaspoons Giadzy Spicy Seasoning Salt, divided; 2 (14-ounce) cans Datterini or Corbara tomatoes; 1 pound Giadzy Mezzi Rigatoni; 3/4 cup freshly grated Parmigiano Reggiano; 6 tablespoons Giadzy Extra Virgin Olive Oil, plus more for drizzling; 2 cups shredded mozzarella (1 8-ounce bag)

This is a cozy baked pasta layered with caramelized roasted veggies, crispy cannellini beans, and canned corbara tomatoes to bring that sweet fresh-tomato flavor. Finished with Parmigiano, olive oil, and melty cheese, it’s comforting and hearty but still a feel-good food full of fiber and nutrition. By roasting it all on a sheet pan, every bite gets a crispy cheesy edge.

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Ingredients

2 large carrots (or 3 medium) peeled and cut into ½-inch pieces
1 red onion, cut into ½-inch pieces
1 (15-ounce) can cannellini beans, drained and rinsed
2 1/2 teaspoons Giadzy Spicy Seasoning Salt, divided

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2 (14-ounce) cans Datterini or Corbara tomatoes

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1 pound Giadzy Mezzi Rigatoni

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3/4 cup freshly grated Parmigiano Reggiano
6 tablespoons Giadzy Extra Virgin Olive Oil, plus more for drizzling

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2 cups shredded mozzarella (1 8-ounce bag)

Instructions

Preheat the oven to 425°F. In a large bowl, toss the carrots, red onion, and cannellini beans with 2 tablespoons of the olive oil and 1 teaspoon of the Spicy Seasoning Salt. Spread the veggies and beans out on a large rimmed sheet pan. Roast for 20–25 minutes, tossing halfway through, until caramelized, golden, and tender.
Meanwhile, bring a large pot of well-salted water to a boil. Cook the mezzi rigatoni until very al dente, about 2 minutes less than the package directions. Reserve 1 cup of the pasta water, then drain.
In the same large bowl, combine the pasta with the canned tomatoes, roasted vegetables and beans, remaining 2 tablespoons olive oil, remaining 1 ½ teaspoons Spicy Seasoning Salt, and 3/4 cup Parmigiano. Add the reserved pasta water and toss together until well combined.
Drizzle 2 tablespoons of olive oil over the rimmed sheet pan, then transfer the pasta mixture to an even layer on top. Evenly sprinkle the 2 cups of mozzarella over the top. Bake at 425°F for roughly 20 to 22 minutes, until bubbling around the edges and slightly crispy on top. Finish with a generous drizzle of extra virgin olive oil and serve warm.