Veggie Lover's Baked Rigatoni
Pasta and veggies and melty cheese. What could be better than that??
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
Preheat oven to 400 degrees.
Toss Cherry Tomatoes and Broccoli with 1/8th cup Olive Oil and place on a baking sheet,
Roast at 400 degrees for 15 minutes, or until tomatoes start to wilt and burst.
Cook Rigatoni according to package directions and set aside.
In a large skillet, combine Onions, Mushrooms, Bell Pepper, Zucchini, Garlic, Dried Basil, Salt, Pepper, and 1 tablespoon of Olive Oil.
Saute on medium-high heat for 12-15 minutes, or until liquid is released and vegetables have started to cook down.
Add spinach and wilt (2-3 minutes)
Add sauce and stir well
Add the cooked Tomatoes and Broccoli to the veggie mix.
Mix the Mozzarella and Parmesan Cheeses together in a bowl.
Add 1 cup of cheese mixture to the sauce/veggie skillet and stir.
Combine Rigatoni with sauce/veggie skillet and transfer mixture to a 9x13 baking dish.
Top with remaining cheese.
Bake at 425 degrees for 10 minutes, or until cheese is bubbly and beginning to brown.