Veggie Lover’s Baked Rigatoni
This veggie lover’s baked rigatoni is packed full of cherry tomatoes, onions, garlic, mushrooms, bell peppers, zucchini, and spinach. A hearty and delicious vegetarian dinner!
Equipment
- 1 cutting board
- 1 sheetpan
- aluminum foil
- 5 qt skillet
- 7 qt pot
- knives
- spatula
Ingredients
- 5 cups fresh spinach or 5 oz package
- 10 oz cherry tomatoes
- 1 large onion diced
- 2 portobello mushroom caps diced
- 1 green bell pepper diced
- 1 med zucchini diced
- 9 cloves garlic minced
- 1 lbs rigatoni pasta
- 25 oz pasta sauce
- 1 tsp salt
- 2 tsp dried basil
- ½ tsp pepper
- 1 ¾ cups parmesean cheese grated
- 2 cups mozzarella cheese shredded
- olive oil
Instructions
- Preheat oven to 400 ℉
- Toss cherry tomatoes with ⅛ cup of olive oil and place in an even layer on a baking sheet
- Roast at 400 ℉ for 15 minutes, or until tomatoes start to wilt and burst
- Cook Rigatoni according to instructions and set aside
- In a large skillet, combine onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil
- Sautee on medium high heat for 15 minutes, or until liquid is released and vegetables have started to cook down
- Add spinach and wilt (3 minutes)
- Add sauce and stir well
- Add the cooked tomatoes to the sauce with the other veggies
- Mix the mozzarella and parmesan cheeses together in a bowl
- Add 1 cups of cheese mixture to the sauce/veggie skillet and stir
- Combine rigatoni with sauce/veggie skillet and transfer mixture to a 13 by 9 baking dish
- Top with remaining cheese
- Bake at 425 ℉ for 10 minutes, or until cheese is bubbly and beginning to brown.
Tried this recipe?Let us know how it was!
