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Veggie Lovers Rigatoni

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
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Prep Time 12 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Method Video

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

Method
 

  1. Preheat oven to 400°F.
  2. 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.
  3. Cook pasta according to package directions. Set aside.
  4. In a large skillet add onions, peppers, Zucchini, mushrooms, garlic, basil, salt and pepper in 1 Tbsp Olive Oil.
  5. Saute on medium high heat for 12-15 minutes until liquid is released. Veggies will cook down and reduce.
  6. Add spinach. Stir in for 2-3 minutes until spinach wilts.
  7. Stir in pasta sauce.
  8. Add tomatoes to the mix.
  9. Combine cheeses and add 1 cup. Mix well.
  10. 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.
    11. Serve with garlic bread if you desire.

Video