Roasted Vegetable Pipe Rigate Pasta with Melted Cheese Tips, FAQ & printable recipe

Tips for success

For the best flavor, use ripe, in-season tomatoes. If your tomatoes are not very flavorful, add a teaspoon of tomato paste along with the paprika. Let the vegetables roast slowly — do not rush this step, as the low heat develops sweetness and depth.

When adding the pasta water, do so gradually; you can always add more, but you cannot take it out. The goal is a sauce that coats the pasta without pooling at the bottom of the skillet.

The cheese is the star of the finish. Use freshly shredded mozzarella from a block rather than pre-shredded, which often contains anti-caking agents that prevent smooth melting. Add the cheese while the skillet is still hot, then cover for a minute to let it melt gently.

If you like a golden, bubbly top, transfer the skillet to the broiler for a minute or two — but watch it closely so it does not burn. Serve the pasta immediately; the cheese is best when it is hot and stretchy.

Variations

• Add Protein: For a heartier meal, add cooked Italian sausage or grilled chicken breast to the skillet along with the pasta. The sauce and cheese will coat the protein, making it a complete one-pan dinner.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes along with the paprika, or stir in a chopped fresh chili with the vegetables. The heat balances the sweetness of the roasted peppers and tomatoes.
• Herbed Cheese: Mix 1/4 cup of grated Parmesan into the mozzarella before sprinkling over the pasta, and add a teaspoon of dried oregano or thyme to the vegetables for an herby layer of flavor.
• Vegan Version: Use a dairy-free shredded cheese alternative that melts well, such as a vegan mozzarella. The rest of the ingredients are already plant-based, making this a vegan-friendly dinner.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water.

Freezer

The cooked pasta can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator.

Reheat

Reheat in a skillet over medium heat with a splash of water, or microwave until hot.

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of water or vegetable broth to loosen it. Reheat gently on the stovetop or in the microwave until hot. The cheese will not be as stretchy after refrigeration, but the flavor will still be delicious.

The roasted vegetable sauce can be made up to 2 days ahead. Prepare the vegetables and cook them as directed, then let the sauce cool completely and refrigerate in an airtight container.

When ready to serve, reheat the sauce in a large skillet over medium heat, then proceed with cooking the pasta and adding the cheese. You can also cook the pasta ahead and toss it with a little olive oil to prevent sticking, but it is best to combine everything fresh.

Serving ideas

Serve this pasta hot, straight from the skillet, with a generous spoonful that includes both pasta and sauce. The cheese should be melted and stretchy. A sprinkle of extra parsley on top adds a fresh finish.

This is a complete meal on its own, but it pairs well with a simple green salad dressed with lemon and olive oil. For a more substantial spread, serve with crusty bread to soak up any extra sauce.

This dish is perfect for a casual dinner with friends or family. The skillet presentation is rustic and inviting, and the cheese pull is a crowd-pleaser. You can also portion it into bowls and top with a few extra shards of cheese. If you like a little heat, add a pinch of red pepper flakes when serving. Leftovers are just as good the next day, reheated gently.

Frequently asked questions

Recipe card

Roasted Vegetable Pipe Rigate Pasta with Melted Cheese

Prep 10 minCook 35 minTotal 45 minServes 4

Ingredients

• 4 baby eggplants, halved lengthwise
• 2 sweet red peppers, halved and seeded
• 4 whole tomatoes
• 1 yellow onion, cut into wedges
• 3 tbsp olive oil
• 2 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 10 oz pipe rigate pasta
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the halved baby eggplants, sweet red peppers, whole tomatoes, and onion wedges. Season with paprika, salt, and black pepper. Toss gently to coat the vegetables in the oil and spices. Cover the skillet with a glass lid and reduce the heat to low. Let the vegetables steam and roast for 20 to 25 minutes, until the eggplant skins are soft and the tomatoes have burst. Stir once halfway through.
2. Remove the lid and increase the heat to medium-high. Let the liquid bubble and reduce for 3 to 4 minutes, stirring occasionally, until the sauce has thickened and the vegetables have broken down into a chunky, rustic sauce. Use the back of the spoon to crush the tomatoes against the side of the skillet.
3. While the vegetables roast, bring a large pot of generously salted water to a boil. Add the pipe rigate and cook according to the package instructions until al dente, usually 9 to 11 minutes. Reserve 1 cup of the pasta water before draining, then drain the pasta well.
4. Add the drained pipe rigate to the skillet with the roasted vegetable sauce. Toss gently to coat every shell with the sauce. If the mixture looks dry, splash in some of the reserved pasta water, a tablespoon at a time, until the sauce clings to the pasta.
5. Sprinkle the shredded mozzarella over the pasta. Cover the skillet and let it sit over low heat for 2 to 3 minutes, until the cheese is melted and pulls into webs when lifted.
6. Remove the skillet from the heat. Sprinkle the chopped parsley over the top. Serve hot, lifting heaping spoonfuls so the cheese stretches.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

16 g

Carbohydrates

72 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.