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Veggie Lover's Baked Rigatoni

A delicious baked pasta dish featuring rigatoni noodles layered with a variety of vegetables and topped with molten cheese, perfect for family gatherings or weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 ounces rigatoni pasta
  • 24 ounces tomato sauce
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 cup mushrooms, sliced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste salt and pepper to taste
Vegetables
  • 1 bell pepper bell pepper, chopped Your choice of color.
  • 1 medium zucchini, sliced
  • 2 cups fresh spinach
Cheese
  • 2 cups mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain and set aside.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion. Sauté for about 2-3 minutes until softened.
  2. Mix in the bell peppers, zucchini, and mushrooms. Cook for an additional 5-7 minutes until tender.
  3. Stir in the fresh spinach and cook until wilted, about 2 minutes.
  4. Pour in the tomato sauce, add Italian seasoning, and season with salt and pepper. Let it simmer for a few minutes.
  5. In a large bowl, combine the cooked rigatoni with the vegetable-sauce mixture, ensuring everything is well mixed.
Baking
  1. Transfer half of the pasta mixture to a baking dish. Sprinkle one cup of mozzarella and half of the Parmesan on top. Then layer the remaining pasta and finish off with the remaining cheese.
  2. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  3. Let it cool a bit before serving.

Notes

For substitutions, use any vegetables you have on hand such as broccoli, carrots, or eggplant. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.