VEGGIE LOVER'S BAKED RIGATONI #vegetarian #dinner

This veggie sweetheart's heated rigatoni is pressed brimming with cherry tomatoes, onions, garlic, mushrooms, ringer peppers, zucchini, and spinach. A healthy and delightful veggie lover supper!

Stuffed brimming with huge amounts of too new veggies, generous rigatoni pasta, and finished off with the ideal blend of mozzarella and parmesan cheddar. As a veggie lover, I've eaten a considerable amount of pasta in my day, yet this one is potentially the best I've at any point eaten!

My main goal was to make a scrumptiously messy pasta that was substantial on both flavor and veggies so it didn't sit as overwhelming as different pastas can on my stomach. We're betting everything on this pasta with cherry tomatoes, onions, new garlic, mushrooms, chime peppers, zucchini and spinach! A genuine veggie sweetheart's ideal pasta formula.

Also Try Our Recipe : KALE SESAME NOODLES

INGREDIENTS

• 5 oz container of fresh spinach (or 4-6 cups of loose spinach)
• 10 oz container of cherry tomatoes
• 1 large onion, diced
• 2 portobello mushroom caps, diced
• 1 green bell pepper, diced
• 1 medium zucchini, diced
• 9 cloves of garlic, minced
• 1 lb rigatoni pasta
• 25 oz pasta sauce (I used mushroom flavor)
• 1 teaspoon salt
• 2 teaspoons dried basil
• 1/2 teaspoon pepper
• 1 3/4 cups grated parmesan cheese
• 2 cups shredded mozzarella cheese
• olive oil

INSTRUCTIONS

1. Preheat oven to 400 degrees
2. Toss cherry tomatoes with 1/8 cup of olive oil and place in an even layer on a baking sheet
3. Roast at 400 degrees for 15 minutes, or until tomatoes start to wilt and burst
4. Cook Rigatoni according to instructions and set aside
5. In a large skillet, combine onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil
6. Sautee on medium high heat for 12-15 minutes, or until liquid is released and vegetables have started to cook down
7. Add spinach and wilt (2-3 minutes)
8. Add sauce and stir well
9. Add the cooked tomatoes to the sauce with the other veggies
10. Mix the mozzarella and parmesan cheeses together in a bowl
11. Add 1 cups of cheese mixture to the sauce/veggie skillet and stir
12. Combine rigatoni with sauce/veggie skillet and transfer mixture to a 13 by 9 baking dish
13. Top with remaining cheese
14. Bake at 425 degrees for 10 minutes, or until cheese is bubbly and beginning to brown

For More Details : bit.ly/2POCsOP

Read More Our Recipe : CHEESY PROTEIN PASTA RECIPE