Prep & Bake Mushroom Rigatoni Marinara
Includes recyclable aluminum tray
- Wheat
- Milk
This crowd-pleasing Italian-inspired baked pasta keeps prep and cleanup to a minimum, thanks to our convenient oven-ready tray. You'll toss rigatoni, mushrooms, and zucchini with tangy marinara sauce right in the tray, then bake until bubbling. Garnish with a sprinkle each of fresh parsley and Parmesan cheese, and dinner is served!
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
14 ounce
Marinara Sauce
4 ounce
Shredded Carrots
1 unit
Zucchini
1 unit
Oven-Ready Tray
4 ounce
Button Mushrooms
1 tablespoon
Italian Seasoning
6 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Parsley
1 teaspoon
Garlic Powder
Not included in your delivery
4 tablespoon (tbsp)
Butter
(Contains: Milk)
4 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut 4 TBSP butter (8 TBSP for 4 servings) into ¼-inch cubes.
Trim and halve mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.
In a large bowl, combine marinara, half the garlic powder, half the Italian Seasoning, ¾ cup water, 1 tsp salt, and pepper (1½ cups water and 2 tsp salt for 4 servings). (You’ll use the rest of the garlic powder and Italian Seasoning in the next step.)
Add marinara mixture to oven-ready tray; stir in rigatoni until thoroughly coated. Evenly top with half the butter cubes. (For 4, evenly divide ingredients between two trays, using one-quarter of the butter cubes in each tray.) Wash out bowl.
Toss mushrooms, zucchini, carrots, remaining garlic powder, remaining Italian Seasoning, and 1 TBSP olive oil (2 TBSP for 4 servings) in bowl used for sauce. Season with salt and pepper.
Evenly top pasta mixture with veggies and remaining butter cubes.
Cover tray tightly with foil; bake on top rack (be sure your oven has preheated!) until pasta is al dente and veggies are tender, 60-65 minutes. (For 4, bake two trays side by side on top rack.) Let rest, covered, at least 5 minutes before serving (be careful when uncovering—steam will release!).
While pasta bakes, pick parsley leaves from stems; tear leaves.
Divide pasta bake between shallow bowls. Sprinkle with parsley and Parmesan. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, but some found it bland. Adding extra seasoning or ingredients like onions boosted flavor 🍲.
- Ease of prep: Simple to assemble, but long baking time surprised some. Watch oven closely as cooking times may vary.
- Suggestions: Consider reducing carrots and increasing mushrooms for better balance. Try adding ground beef or another protein for heartiness.
- Portions: The provided tray was too small for some; use a larger baking dish if needed to fit all ingredients comfortably.
- Texture: A few found the pasta unevenly cooked or gummy. Ensure even liquid distribution and adjust cooking time as needed.
