Veggie Lover's Baked Rigatoni

Veggie Lover's Baked Rigatoni

from buildyourbite.com
55 min
8 servings

Veggie Lover's baked rigatoni packed full of delicious vegetables and two kinds of cheese. A delicious vegetarian pasta recipe!

Ingredients

  • 5 oz container of fresh spinach (or 4-6 cups of loose spinach)
  • 10 oz container of cherry tomatoes
  • 1 large onion, diced
  • 2 portobello mushroom caps, diced
  • 1 green bell pepper, diced
  • 1 medium zucchini, diced
  • 9 cloves of garlic, minced
  • 1 lb rigatoni pasta
  • 25 oz pasta sauce (I used mushroom flavor)
  • 1 teaspoon salt
  • 2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 1 3/4 cups grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • olive oil

Directions

  1. 1

    Preheat oven to 400 degrees

  2. 2

    Toss cherry tomatoes with 1/8 cup of olive oil and place in an even layer on a baking sheet

  3. 3

    Roast at 400 degrees for 15 minutes, or until tomatoes start to wilt and burst

  4. 4

    Cook Rigatoni according to instructions and set aside

  5. 5

    In a large skillet, combine onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil

  6. 6

    Sautee on medium high heat for 12-15 minutes, or until liquid is released and vegetables have started to cook down

  7. 7

    Add spinach and wilt (2-3 minutes)

  8. 8

    Add sauce and stir well

  9. 9

    Add the cooked tomatoes to the sauce with the other veggies

  10. 10

    Mix the mozzarella and parmesan cheeses together in a bowl

  11. 11

    Add 1 cups of cheese mixture to the sauce/veggie skillet and stir

  12. 12

    Combine rigatoni with sauce/veggie skillet and transfer mixture to a 13 by 9 baking dish

  13. 13

    Top with remaining cheese

  14. 14

    Bake at 425 degrees for 10 minutes, or until cheese is bubbly and beginning to brown