Cheesy Baked Rigati Casserole

"Baked Rigati Casserole with roasted carrots, tomatoes, and kale tossed with marinara and topped with fresh mozzarella & herbs. A taste of Italian... because it's not Thanksgiving quite yet!"
-- @lorindabreeze

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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 6 - 8

Recipe Card


  • 16 ounce package rigati pasta
  • 2 tablespoons olive oil
  • 2 medium carrots, cut into small pieces
  • 2 cups cherry tomatoes, halved
  • 1 garlic clove, minced
  • 2 cups chopped kale
  • 24 ounce jar marinara sauce
  • 1 1/2 cups fresh mozzarella, cut or torn into small shreds
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons minced fresh herbs
  • Fresh ground pepper


  • Step 1

    Preheat oven to 350℉. Cook the pasta in boiling water according to the directions on the package (cook al dente). Drain and set aside.

  • Step 2

    Put the olive oil in a skillet and lightly saute the carrots until tender. Add the tomatoes, garlic & kale and stir until just softened.

  • Step 3

    Add the marinara sauce and the herbs and stir it together with the cooked vegetables. Put the cooked pasta in a large bowl with the marinara & vegetables tossing them together lightly.

  • Step 4

    Grease a 9" x 12" or large round casserole dish with olive oil. Pour 1/2 of the pasta mixture into it. Top with 1/2 cup of the mozzarella.

  • Step 5

    Pour the remainder of the mixture into the dish and then press it down with your spoon a bit. Add the rest of the mozzarella cheese to the top and the parmesan.

  • Step 6

    Bake at 350℉ for about 20 minutes or until the cheese is bubbly. Add a few grinds of pepper and garnish with some of the fresh herbs before serving.