Baked Rigatoni with fresh garden veggies

This summer vegetable baked rigatoni is packed with rich flavor, featuring a mix of caramelized roasted squash, tender rigatoni, and a bubbly layer of melted cheese.

The key here is to boil the rigatoni until it is under cooked (about 3 minutes less than the package instructions) so it finishes cooking perfectly in the oven without getting mushy.

Ingredients

The Vegetables:

• 1 medium zucchini, quartered lengthwise and sliced

• 1 medium yellow squash, quartered lengthwise and sliced

• 1 large red bell pepper, chopped into bite-sized pieces

• 8 oz mushrooms, sliced

• 1 small red onion, chopped

• 2 tbsp EVOO olive oil

• Salt, black pepper, and fresh rosemary, thyme, basil, and oregano (about 2 table spoons) or substitute i table spoon of Italian seasoning.

The Pasta & Sauce:

• 1 lb rigatoni pasta

• 2 jars (24 oz each) marinara sauce

• 15 oz ricotta cheese

• 3 cups shredded mozzarella cheese, divided

• 1/2 cup grated Parmesan cheese

The Method

1.Roast the vegetables: 15-20 min.

Preheat your oven to 425°F. Toss the zucchini, squash, bell pepper, mushrooms, and red onion with the olive oil, salt, and pepper on a large baking sheet. Roast for 15–20 minutes until tender and slightly caramelized at the edges. Lower the oven temperature to 375°F when done.

2.Boil the rigatoni: 10 min.

While the veggies roast, bring a large pot of salted water to a boil. Cook the rigatoni for 3 minutes less than the package instructions. It should still have a firm bite. Drain the pasta and return it to the large pot. (save some of the pasta water to loosen the sauce)

Toss the warm, roasted vegetables and herbs together. Add both jars of marinara sauce directly into the pot with the hot pasta. Stir gently.

4.Layer with cheese: 5 min.

Grease a 9x13-inch baking dish. Spread half of the pasta and vegetable mixture into the bottom. Dollop the ricotta cheese evenly over the pasta, and sprinkle with 1 cup of the mozzarella. Top with the remaining pasta mixture.

5. Bake: 25-30 min.

Cover the top with the remaining 2 cups of mozzarella and the Parmesan cheese. Cover loosely with aluminum foil (spray the underside with cooking spray so it doesn't stick to the cheese). Bake at 375°F for 20 minutes, then remove the foil and bake for an additional 10 minutes until the top is golden and bubbling.

Serve with some nice crusty bread and olive oil for dipping