For those who crave a hearty yet healthy meal, this Veggie Lover’s Rigatoni is a perfect choice. Loaded with a vibrant mix of fresh vegetables like spinach, cherry tomatoes, bell peppers, and zucchini, this dish brings a rainbow of flavors and textures to your dinner table. Combined with a rich and savory pasta sauce, tender rigatoni, and a blend of cheeses, this recipe is sure to satisfy both vegetarians and non-vegetarians alike. It’s a wholesome, comforting meal that’s ideal for any day of the week. Whether you’re cooking for your family or hosting a dinner party, this delicious rigatoni dish will impress with its colorful presentation and mouthwatering taste.
Ingredients:
- For the Vegetables:
- 5 oz fresh spinach (about 4-6 cups)
- 10 oz cherry tomatoes
- 1 large yellow onion, diced
- 2 portobello mushroom caps, diced
- 1 green bell pepper, diced
- 1 medium zucchini, diced
- 9 cloves garlic, minced
- For the Pasta:
- 1 lb rigatoni pasta, cooked according to package directions
- For the Sauce:
- 25 oz pasta sauce of your choice
- 1 teaspoon salt
- 2 teaspoons dried basil
- ½ teaspoon black pepper
- For the Cheese Topping:
- 1¾ cups grated parmesan cheese
- 2 cups shredded mozzarella cheese
- For Cooking:
- Olive oil (for sautéing)
Instructions:
- Prepare the Vegetables:
- Heat a large skillet over medium heat and add a splash of olive oil.
- Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant and the onions are translucent.
- Add the diced portobello mushrooms, green bell pepper, and zucchini to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.
- Cook the Spinach and Tomatoes:
- Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
- Add the cherry tomatoes, stirring occasionally until they start to blister and release their juices, about 3-4 minutes.
- Combine with Sauce:
- Pour the pasta sauce into the skillet with the sautéed vegetables. Season with salt, dried basil, and black pepper. Stir well to combine.
- Reduce the heat and let the sauce simmer for about 5 minutes to allow the flavors to meld together.
- Cook the Pasta:
- While the sauce is simmering, cook the rigatoni pasta in a large pot of salted boiling water according to the package directions. Drain and set aside.
- Combine Pasta and Sauce:
- Add the cooked rigatoni to the skillet with the vegetable sauce. Toss gently to coat the pasta evenly with the sauce and vegetables.
- Bake with Cheese:
- Preheat your oven to 375°F (190°C).
- Transfer the rigatoni and vegetable mixture to a large baking dish. Sprinkle the grated parmesan and shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve:
- Remove the dish from the oven and let it cool slightly before serving. Garnish with fresh basil or parsley if desired.
- Enjoy:
- Serve this delicious Veggie Lover’s Rigatoni hot and enjoy the wonderful combination of flavors and textures!
Conclusion:
This Veggie Lover’s Rigatoni is not only a feast for the eyes but also a nutritious and satisfying meal that’s perfect for any occasion. Packed with a variety of fresh vegetables and enveloped in a rich pasta sauce, this dish offers a delightful blend of flavors that will make you want to come back for seconds. With the added goodness of melted mozzarella and parmesan cheese, every bite is a deliciously comforting experience. Make this recipe a part of your weekly menu and indulge in the wholesome goodness of vegetables in the most delicious way possible.
Ultimate Veggie Lover’s Rigatoni: A Delightful Pasta Dish Packed with Fresh Flavors
Ingredients
- For the Vegetables:
- o 5 oz fresh spinach about 4-6 cups
- o 10 oz cherry tomatoes
- o 1 large yellow onion diced
- o 2 portobello mushroom caps diced
- o 1 green bell pepper diced
- o 1 medium zucchini diced
- o 9 cloves garlic minced
- For the Pasta:
- o 1 lb rigatoni pasta cooked according to package directions
- For the Sauce:
- o 25 oz pasta sauce of your choice
- o 1 teaspoon salt
- o 2 teaspoons dried basil
- o ½ teaspoon black pepper
- For the Cheese Topping:
- o 1¾ cups grated parmesan cheese
- o 2 cups shredded mozzarella cheese
- For Cooking:
- o Olive oil for sautéing
Instructions
- Prepare the Vegetables:
- o Heat a large skillet over medium heat and add a splash of olive oil.
- o Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant and the onions are translucent.
- o Add the diced portobello mushrooms, green bell pepper, and zucchini to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.
- Cook the Spinach and Tomatoes:
- o Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
- o Add the cherry tomatoes, stirring occasionally until they start to blister and release their juices, about 3-4 minutes.
- Combine with Sauce:
- o Pour the pasta sauce into the skillet with the sautéed vegetables. Season with salt, dried basil, and black pepper. Stir well to combine.
- o Reduce the heat and let the sauce simmer for about 5 minutes to allow the flavors to meld together.
- Cook the Pasta:
- o While the sauce is simmering, cook the rigatoni pasta in a large pot of salted boiling water according to the package directions. Drain and set aside.
- Combine Pasta and Sauce:
- o Add the cooked rigatoni to the skillet with the vegetable sauce. Toss gently to coat the pasta evenly with the sauce and vegetables.
- Bake with Cheese:
- o Preheat your oven to 375°F (190°C).
- o Transfer the rigatoni and vegetable mixture to a large baking dish. Sprinkle the grated parmesan and shredded mozzarella cheese evenly over the top.
- o Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve:
- o Remove the dish from the oven and let it cool slightly before serving. Garnish with fresh basil or parsley if desired.
- Enjoy:
- o Serve this delicious Veggie Lover’s Rigatoni hot and enjoy the wonderful combination of flavors and textures!