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