VEGGIE LOVER'S BAKED RIGATONI

Veggie Lover's baked rigatoni packed full of delicious vegetables and two kinds of cheese. A delicious vegetarian pasta recipe!

YIELD: 6-8 SERVINGS

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

INSTRUCTIONS

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

For full information kindly visit buildyourbite.com.

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