Name: Veggie Lover’s Rigatoni
Ingredients: 2 lbs rigatoni pasta; 50 oz marinara or roasted garlic pasta sauce; 10 oz fresh spinach (8–10 cups); 20 oz cherry tomatoes, halved; 2 large yellow onions, diced; 4 portobello mushroom caps, diced; 2 green bell peppers, diced; 2 medium zucchinis, diced; 18 cloves garlic, minced; 3 ½ cups grated Parmesan cheese; 4 cups shredded mozzarella cheese; Olive oil for sautéing; 2 tsp salt; 1 tsp black pepper; 4 tsp dried basil; 1 tsp dried oregano; ½ tsp crushed red pepper flakes (optional); 1 tbsp balsamic vinegar

Description

Sometimes, comfort food can be indulgent and nutritious. This Veggie Lover’s Rigatoni is a cheesy, hearty pasta bake loaded with fresh vegetables like spinach, zucchini, mushrooms, and cherry tomatoes. Bursting with flavor from herbs, garlic, and a touch of balsamic, it’s a meal that satisfies both your taste buds and your veggie quota. Perfect for family dinners, meal prep, or anytime you need a cozy, feel-good dish.

Ingredients

Scale

2 lbs rigatoni pasta
50 oz marinara or roasted garlic pasta sauce
10 oz fresh spinach (8–10 cups)
20 oz cherry tomatoes, halved
2 large yellow onions, diced
4 portobello mushroom caps, diced
2 green bell peppers, diced
2 medium zucchinis, diced
18 cloves garlic, minced
3 ½ cups grated Parmesan cheese
4 cups shredded mozzarella cheese
Olive oil for sautéing
2 tsp salt
1 tsp black pepper
4 tsp dried basil
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional)
1 tbsp balsamic vinegar

Instructions

Cook Pasta: Boil rigatoni in salted water until al dente. Drain and drizzle with a little olive oil to prevent sticking.
Sauté Veggies: Heat olive oil in a large skillet. Cook onions until translucent. Add garlic, mushrooms, bell peppers, and zucchini; sauté until tender, 8–10 minutes.
Simmer Sauce: Add cherry tomatoes and spinach. Pour in pasta sauce and stir in salt, pepper, basil, oregano, red pepper flakes, and balsamic vinegar. Simmer 5–10 minutes.
Combine: Remove from heat and mix in cooked pasta and 2 cups Parmesan cheese until well coated.
Assemble: Transfer mixture to a greased baking dish. Top with mozzarella and remaining Parmesan.
Bake: At 375°F (190°C) for 20–25 minutes until bubbly and golden. Optional: broil 1–2 minutes for extra crispy top.
Rest & Serve: Let rest 5 minutes before serving. Garnish with fresh basil or ricotta if desired.

Notes

Prevent Watery Sauce: Salt and sauté zucchini and mushrooms to draw out moisture before adding to the sauce.
Cheese Control: Reduce mozzarella and Parmesan by ⅓ for a lighter dish.
Make Ahead: Assemble and refrigerate up to 24 hours. Bake an extra 5–10 minutes. Freezes up to 3 months.
Flavor Boost: Add a cup of ricotta or mascarpone for a creamy twist.

Nutrition

Calories: 410 Cal
Sugar: 8g
Fat: 16g
Carbohydrates: 47g
Fiber: 5g
Protein: 18g