Description
A hearty dish that combines pasta and colorful vegetables, topped with gooey melted cheese.
Ingredients
Scale
- 1 medium zucchini, chopped
- 1 medium red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 8 ounces rigatoni pasta
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1 teaspoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper in a bowl. Spread the veggies on a baking sheet and roast for 20-25 minutes until tender.
- While the veggies roast, cook the rigatoni according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the cooked rigatoni, roasted veggies, marinara sauce, and half of the mozzarella.
- Transfer the mixture to a baking dish and top with the remaining mozzarella.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with fresh basil if desired and serve warm.
Notes
Feel free to add other veggies such as spinach, mushrooms, or broccoli. For a spicy kick, add red pepper flakes. Use different types of cheese based on your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: rigatoni, baked pasta, vegetarian recipe, healthy meal, family dinner