Name: Baked Rigatoni
Prep time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 Tbsp olive oil; 12 oz onion; 6 oz portobello mushroom; 1 green bell pepper; 2 medium zucchini; 8 garlic clove; 1.5 tsp salt and pepper; 2 tsp dried basil; 10 oz cherry tomatoes; 1 lb rigatoni pasta; 2 cups shredded mozzarella cheese; 1.75 cups grated parmesan cheese; 5 oz fresh spinach; 1.56 lbs pasta sauce

Baked Rigatoni

6 servings

45 min active time

1 h total time

4.0 (2 votes)

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Ingredients

Unit system

Preparation

	1 Tbsp
	12 oz diced
	6 oz diced
	1 diced
	2 diced
	8 minced
	1 ¹⁄₂ tsp
	2 tsp
	10 oz
	1 lb
	2 cups
	1 ³⁄₄ cups

Assembly

	5 oz ie 5 cups of loose spinach
	25 oz

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

686

34%

Total Fat

21 g

27%

Cholesterol

55 mg

18%

Sodium

1911 mg

83%

Total Carbohydrates

86 g

31%

Fiber

8.6 g

31%

Total Sugar

17 g

Proteins

34 g

69%

Calcium

698 mg

54%

Iron

4.1 mg

23%

Potassium

1223 mg

26%

Vitamin D

0.24 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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Prepare Components
- 1Dice the onion, mushrooms, bell pepper, zucchini. Mince the garlic.
- 2In a large skillet, combine 1 Tbsp of olive oil and the above-prepared ingredients, dried basil, salt, pepper. Sautée on medium-high heat for 18 minutes, or until liquid is released and vegetables have started to cook down.
- 3Preheat oven to 400F or 200C.
- 4Toss cherry tomatoes with 1/8 cup of olive oil and place in an even layer on a baking sheet.
- 5In the oven, roast tomatoes for 15 minutes, or until they start to wilt and burst.
- 6Cook pasta according to normal instructions.
- 7In a bowl, grate and mix the mozzarella and parmesan cheeses together.
Assemble And Bake
- 1Once the veggies have been sautéed, add spinach to the skillet and let them wilt (2-3 minutes).
- 2Add tomato sauce and stir well.
- 3Add the cooked tomatoes.
- 4Add half of the cheese mixture to the veggie skillet and stir.
- 5Combine rigatoni with veggies and transfer mixture to a 13x9 baking dish.
- 6Top with remaining cheese.
- 7Bake at 425F or 220C for 10 minutes, or until cheese is bubbly and beginning to brown.