top of page
  • Writer's pictureLuanne

Veggie Lover's Baked Rigatoni

Pasta and veggies and melty cheese. What could be better than that??

Ingredients List:

5 oz container of Fresh Spinach

10 oz container of Cherry Tomatoes

4 cups Broccoli Florets

1 large Onion, diced

1 pound sliced Mushrooms, diced

1 green Bell Pepper, diced

1 medium Zucchini, diced

9 cloves of Garlic, minced

1 pound Rigatoni

25 oz Pasta Sauce

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

  1. Preheat oven to 400 degrees.

  2. Toss Cherry Tomatoes and Broccoli with 1/8th cup Olive Oil and place 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 package directions 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. Saute 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 and Broccoli to the veggie mix.

  10. Mix the Mozzarella and Parmesan Cheeses together in a bowl.

  11. Add 1 cup of cheese mixture to the sauce/veggie skillet and stir.

  12. Combine Rigatoni with sauce/veggie skillet and transfer mixture to a 9x13 baking dish.

  13. Top with remaining cheese.

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

Recent Posts

See All


bottom of page