Vegetarian Pasta Bake 2


  • 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


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