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.