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Cheesy Baked Spring Rigatoni

  • Yield: 4 1x


Baked Pasta with spring vegetables and loads of cheese for a hearty and satisfying spring comfort dish. 


  • 1 pound rigatoni pasta (or any short pasta)
  • 2 tablespoons olive oil
  • 1 bunch asparagus, cut into 1 inch pieces
  • 8 ounces mushrooms, sliced (I used crimini)
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1/2 cup grated parmesan
  • 1/2 cup shredded white cheddar cheese
  • 1 package Tillamook Creamy Alfredo Sauce Starter
  • 1 cup cold milk


  1. Bring a large pot of water to a boil. Once boiling, add a large pinch of salt and cook pasta according to package. Drain and set aside until needed. 
  2. Heat a large pan over medium/high heat and add the olive oil and asparagus and cook for 2-3 minutes. Add the mushrooms, salt, garlic powder and thyme and cook for another 5-7 minutes until veggies are tender. Add the garlic and peas and cook for 1 more minute. Add the veggies to the cooked pasta and set aside. 
  3. In the same pan make the cheese sauce according to the package. Pour the cheese sauce over the pasta/veggie mixture and toss to coat. 
  4. Pour the pasta into a lightly greased 9×13 baking dish. Sprinkle the top with parmesan and cheddar. Bake at 400 degrees for about 15-20 minutes or until bubbly.