Veggie Lover's Baked Rigatoni
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
Preheat oven to 400 degrees
- 2
Toss cherry tomatoes with 1/8 cup of olive oil and place in an even layer on a baking sheet
- 3
Roast at 400 degrees for 15 minutes, or until tomatoes start to wilt and burst
- 4
Cook Rigatoni according to instructions and set aside
- 5
In a large skillet, combine onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil
- 6
Sautee on medium high heat for 12-15 minutes, or until liquid is released and vegetables have started to cook down
- 7
Add spinach and wilt (2-3 minutes)
- 8
Add sauce and stir well
- 9
Add the cooked tomatoes to the sauce with the other veggies
- 10
Mix the mozzarella and parmesan cheeses together in a bowl
- 11
Add 1 cups of cheese mixture to the sauce/veggie skillet and stir
- 12
Combine rigatoni with sauce/veggie skillet and transfer mixture to a 13 by 9 baking dish
- 13
Top with remaining cheese
- 14
Bake at 425 degrees for 10 minutes, or until cheese is bubbly and beginning to brown
Veggie Lover's Baked Rigatoni
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About this Recipe
Craving a comforting, hearty vegetarian meal that's packed with flavor? This Veggie Lover's Baked Rigatoni delivers on all fronts, offering a satisfying dish perfect for any family dinner.What makes this baked rigatoni truly special is its abundant use of fresh vegetables, ensuring every forkful is vibrant and wholesome. Layered with not one, but two types of cheese—sharp Parmesan and melty mozzarella—it creates an irresistible combination of textures and savory goodness.Prepare for a rich and deeply satisfying pasta experience. You'll encounter tender rigatoni pasta nestled among generous portions of diced portobello mushrooms, sweet cherry tomatoes, crisp green bell pepper, and earthy zucchini, all softened and infused with aromatic garlic and onion. The hearty pasta sauce binds these elements beautifully, creating a comforting dish that's both substantial and bursting with fresh flavors. Topped with a golden, bubbly cheese crust, this baked rigatoni promises a truly delightful meal for a crowd, yielding 8 generous servings.This recipe offers flexibility to suit your preferences. Feel free to adjust the amount of fresh spinach to your liking, whether you prefer a more subtle hint or a vibrant green presence throughout. While green bell pepper is specified, you could use red or yellow bell pepper for a slightly sweeter flavor and a pop of color. The recipe suggests a mushroom-flavored pasta sauce, but any robust marinara or tomato-based sauce you enjoy would work well as a delicious base.This Veggie Lover's Baked Rigatoni is the quintessential comfort food, ideal for cozy family dinners, casual gatherings, or a hearty vegetarian option at a potluck. Serve it alongside a crisp green salad and some crusty bread to soak up every last bit of delicious sauce.