Baked pasta is always delicious dinner. Pack it full of veggies and make it healthy! This baked rigatoni will feed a family of five easily and fill everyone’s tummy for the night.

You can customize this recipe with your favorite vegetables and make it even more delicious. Originally, there were also mushrooms included in the ingredient list so do what you may with that information!

Tips for this recipe:

• If you use a pasta sauce that already has seasonings you are good to go! If not, throw some of your favorite seasonings into the sauce to make sure your dish has enough flavor.
• For this dish, we recommend using a mushroom pasta sauce. It adds to the veggie flavor of the dish and tastes with the noodles.

Recipe:

Veggie Baked Rigatoni

For the original recipe click here.

Ingredients:

5 ounces spinach

10 ounces cherry tomatoes

1 large onion

1 green bell pepper

1 medium zucchini

9 cloves garlic

1 pound rigatoni pasta

25 ounces mushroom 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

Instructions:

1. Preheat oven to 400 F.
2. Toss cherry tomatoes in 1/8 cup olive oil and pace on baking sheet.
3. Roast tomatoes in the oven until tomatoes start to wilt and burst (15 minutes).
4. Cook rigatoni according to box instructions and drain.
5. Dice onions, bell pepper, zucchini, and garlic. In a large skillet or pot combine diced vegetables, dried basil, salt, pepper, and 1 tablespoon olive oil.
6. Sauté on medium high heat until liquid is released and vegetables have cooked down (12 – 15 minutes).
7. Add spin and stir until wilted (2 – 3 minutes).
8. Add sauce and combine.
9. Add cooked tomatoes to sauce.
10. Mix cheeses in a bowl together. Add 1 cup of cheese mixture to sauce and stir to combine.
11. Combine rigatoni with sauce and transfer to a 9 x 13 baking dish.
12. Increase oven temperature to 425 F. Top with remaining cheese and bake until cheese is bubbly and beginning to brown (10 minutes).

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