PREP TIME: 30 MINS | COOK TIME: 25 MINS | TOTAL TIME: 55 MINS | YIELD: 8 servings
For all the veggie lovers, this baked rigatoni is for you! Filled with delicious veggies and top with melty cheese. This Veggie Lover’s Baked Rigatoni is one hearty and scrumptious vegetarian dinner that even your fussiest eaters will love!
Ingredients
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olive oil
1 large onion, diced
5-ounce container of fresh spinach (or 4-6 c. of loose spinach)
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
2 tsp dried basil
1 pound rigatoni pasta
25 ounces pasta sauce (I used mushroom flavor)
2 c. shredded mozzarella cheese
1 3/4 c. grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
How to make Veggie Lover’s Baked Rigatoni?
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Coat the cherry tomatoes with 1/8 c olive oil. On a baking sheet, place the cherry tomatoes in an even layer.
Step 3: Place the cherry tomatoes in the preheated oven and roast for about 15 minutes or until the tomatoes begin to wilt and burst.
Step 4: Following the package directions, cook the Rigatoni and set it aside.
Step 5: Place the onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tbsp olive oil in a large skillet. Stir well and saute for about 12 to 15 minutes over medium heat or until the liquid has released and the veggies are beginning to cook down. Next, add the spinach and continue to cook for another 2 to 3 minutes until wilted. Then, stir in the sauce.
Step 6: To the sauce with the veggies, add the roasted tomatoes.
Step 7: In a bowl, combine the mozzarella and Parmesan cheese. To the sauce, add 1 c of the cheese mixture. Stir well.
Step 8: Mix the rigatoni with the sauce and pour everything into a 13 x 9-inch baking dish. On top, sprinkle the rest of the cheese.
Step 9: Place in the oven and bake for about 10 minutes at 425 degrees or 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 large onion, diced
- 5-ounce container of fresh spinach (or 4-6 c. of loose spinach)
- 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
- 2 tsp dried basil
- 1 pound rigatoni pasta
- 25 ounces pasta sauce (I used mushroom flavor)
- 2 c. shredded mozzarella cheese
- 1 3/4 c. grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Coat the cherry tomatoes with 1/8 c olive oil. On a baking sheet, place the cherry tomatoes in an even layer.
Step 3: Place the cherry tomatoes in the preheated oven and roast for about 15 minutes or until the tomatoes begin to wilt and burst.
Step 4: Following the package directions, cook the Rigatoni and set it aside.
Step 5: Place the onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tbsp olive oil in a large skillet. Stir well and saute for about 12 to 15 minutes over medium heat or until the liquid has released and the veggies are beginning to cook down. Next, add the spinach and continue to cook for another 2 to 3 minutes until wilted. Then, stir in the sauce.
Step 6: To the sauce with the veggies, add the roasted tomatoes.
Step 7: In a bowl, combine the mozzarella and Parmesan cheese. To the sauce, add 1 c of the cheese mixture. Stir well.
Step 8: Mix the rigatoni with the sauce and pour everything into a 13 x 9-inch baking dish. On top, sprinkle the rest of the cheese.
Step 9: Place in the oven and bake for about 10 minutes at 425 degrees or until the cheese is bubbly and starting to brown.
