PREP TIME: 30 MINS | COOK TIME: 25 MINS | TOTAL TIME: 55 MINS | YIELD: 8 servings
This baked rigatoni is the ultimate treat for all veggie lovers out there. It is packed with veggies (cherry tomatoes, onions, garlic, mushrooms, bell peppers, zucchini, and spinach) tossed in a delicious sauce with two kinds of cheese. It is amazingly delicious, even your fussiest eaters will love this hearty baked rigatoni!
Ingredients
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olive oil
1 pound rigatoni pasta
10-ounce container of cherry tomatoes
2 portobello mushroom caps, diced
1 medium zucchini, diced
1 green bell pepper, diced
9 cloves of garlic, minced
1 large onion, diced
25 ounces pasta sauce (I used mushroom flavor)
2 tsp dried basil
1 tsp salt
½ tsp pepper
2 c. shredded mozzarella cheese
1 ¾ c. grated Parmesan cheese
5-ounce container of fresh spinach (or 4-6 c. of loose spinach)
How to make Veggie Lover’s Baked Rigatoni
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: In 1/8 c olive oil, toss the cherry tomatoes. On a baking sheet, spread the cherry tomatoes in an even layer.
Step 3: Place in the preheated oven and roast the cherry tomatoes for about 15 minutes until they begin to wilt and burst.
Step 4: In the meantime, cook the Rigatoni following the package directions.
Step 5: In a large skillet with 1 tbsp olive oil, add the onions, mushrooms, bell pepper, zucchini, garlic, and dried basil, and season with salt & pepper. Cook for about 12 to 15 minutes over medium-high heat, stirring often, until the liquid is released and the veggies have begun to cook down. Next, add the spinach and cook for another 2 to 3 minutes until wilted. Then, stir in the sauce.
Step 6: To the skillet, add the cooked tomatoes. In a bowl, whisk the mozzarella and Parmesan cheese. Add 1 c. of the cheese mixture to the skillet and stir well. Then, toss in the rigatoni until well coated.
Step 7: To a 13 x 9-inch baking dish, transfer the mixture and top with the rest of the cheese. Place in the oven and bake for about 10 minutes at 425 degrees until the cheese is bubbly and starting to brown.
Nutrition Facts:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 375 | TOTAL FAT: 15g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 6g | CHOLESTEROL: 35mg | SODIUM: 1283mg | CARBOHYDRATES: 43g | FIBER: 6g | SUGAR: 9g | PROTEIN: 19g
Ingredients
- olive oil
- 1 pound rigatoni pasta
- 10-ounce container of cherry tomatoes
- 2 portobello mushroom caps, diced
- 1 medium zucchini, diced
- 1 green bell pepper, diced
- 9 cloves of garlic, minced
- 1 large onion, diced
- 25 ounces pasta sauce (I used mushroom flavor)
- 2 tsp dried basil
- 1 tsp salt
- ½ tsp pepper
- 2 c. shredded mozzarella cheese
- 1 ¾ c. grated Parmesan cheese
- 5-ounce container of fresh spinach (or 4-6 c. of loose spinach)
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: In 1/8 c olive oil, toss the cherry tomatoes. On a baking sheet, spread the cherry tomatoes in an even layer.
Step 3: Place in the preheated oven and roast the cherry tomatoes for about 15 minutes until they begin to wilt and burst.
Step 4: In the meantime, cook the Rigatoni following the package directions.
Step 5: In a large skillet with 1 tbsp olive oil, add the onions, mushrooms, bell pepper, zucchini, garlic, and dried basil, and season with salt & pepper. Cook for about 12 to 15 minutes over medium-high heat, stirring often, until the liquid is released and the veggies have begun to cook down. Next, add the spinach and cook for another 2 to 3 minutes until wilted. Then, stir in the sauce.
Step 6: To the skillet, add the cooked tomatoes. In a bowl, whisk the mozzarella and Parmesan cheese. Add 1 c. of the cheese mixture to the skillet and stir well. Then, toss in the rigatoni until well coated.
Step 7: To a 13 x 9-inch baking dish, transfer the mixture and top with the rest of the cheese. Place in the oven and bake for about 10 minutes at 425 degrees until the cheese is bubbly and starting to brown.
