Veggie Lover's Rigatoni (Printable Version)
Hearty rigatoni baked with spinach, mushrooms, cherry tomatoes, and a blend of mozzarella and parmesan.
# Everything You’ll Need:
→ Vegetables
01 -
5 ounces fresh spinach (approximately 4 to 6 cups)
02 -
10 ounces cherry tomatoes
03 -
1 large yellow onion, diced
04 -
2 portobello mushroom caps, diced
05 -
1 green bell pepper, diced
06 -
1 medium zucchini, diced
07 -
9 cloves garlic, minced
→ Pasta and Sauce
08 -
1 pound rigatoni pasta
09 -
25 ounces pasta sauce
→ Seasonings
10 -
1 teaspoon salt
11 -
2 teaspoons dried basil
12 -
1/2 teaspoon ground black pepper
→ Cheeses
13 -
1 3/4 cups grated Parmesan cheese
14 -
2 cups shredded mozzarella cheese
→ Oils
15 -
3 tablespoons olive oil, divided
# Steps to Cook:
01 -
Preheat the oven to 400°F. Toss cherry tomatoes with 2 tablespoons olive oil and arrange in a single layer on a baking sheet. Roast for 15 minutes until tomatoes wilt and burst.
02 -
Cook rigatoni pasta according to package directions until al dente. Drain and set aside.
03 -
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add diced onions, mushrooms, green bell pepper, zucchini, minced garlic, dried basil, salt, and black pepper. Sauté for 12 to 15 minutes until vegetables release liquid and begin to soften, stirring occasionally.
04 -
Add fresh spinach to the skillet and cook for 2 to 3 minutes until wilted. Pour in the pasta sauce and stir to combine evenly.
05 -
Add the roasted cherry tomatoes to the vegetable sauce mixture. In a separate bowl, combine mozzarella and Parmesan cheeses. Stir 1 cup of this cheese blend into the sauce until melted.
06 -
Mix the cooked rigatoni with the sauce and vegetable mixture. Transfer to a greased 9x13-inch baking dish. Sprinkle with the remaining cheese blend and bake at 425°F for 10 minutes or until the cheese is bubbly and lightly browned.
# Extra Suggestions:
01 -
Roasting the cherry tomatoes enhances their natural sweetness and adds depth of flavor to the dish.