If you love Rigatoni with hearty vegetables but want it non-protein then here’s a great recipe. Veggie lovers Rigatoni is made with ripe tomatoes, leafy spinach, and Rigatoni pasta in a red sauce. Enjoy
Veggie Lovers Rigatoni
Ingredients
- 10 oz cherry tomatoes
- 5 oz fresh spinach
- 1 yellow onion diced
- 1 green pepper or your favorite color diced
- 2-3 Portobello mushroom caps diced
- 1 medium Zucchini diced
- 8-9 garlic cloves minced
- 1 lb box rigatoni or penne pasta
- 24 oz pasta sauce
- 2 tsp basil (1 fresh, 1 dried)
- 1 tsp Salt
- 1 tsp pepper
- 2 cups shredded cheese Mozzarella and Parmesan or your favorite (I used Fontina and Mozzarella)
- Olive oil
Directions
- Preheat oven to 400°F.
- Toss cherry tomatoes in 1/8 cup of Olive Oil and pour onto a baking sheet and roast for 15 minutes or until tomatoes start to wilt a bit.
- Cook pasta according to package directions. Set aside.
- In a large skillet add onions, peppers, Zucchini, mushrooms, garlic, basil, salt and pepper in 1 Tbsp Olive Oil.
- Saute on medium high heat for 12-15 minutes until liquid is released. Veggies will cook down and reduce.
- Add spinach. Stir in for 2-3 minutes until spinach wilts.
- Stir in pasta sauce.
- Add tomatoes to the mix.
- Combine cheeses and add 1 cup. Mix well.
- Combine pasta mix and transfer to a 13×9 baking dish and bake on 425°F for 10 minutes or until cheese is melted well and starts to bubble.
- Serve with garlic bread if you desire.
Enjoy/Tastedis
