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Author Notes: Expecting vegetarian guests on Thanksgiving challenged me to come up with a main dish that could bake while I was cleaning and preparing the house. I thought this was a great option as one could easily push any vegetables aside that they are not found of. - savorthethyme
- 8 ounces baby bella mushrooms, sliced
- 2 Red Peppers, cored and sliced into ½ inch wide strips, then cut in half
- 1/2 sweet onion, peeled and sliced into 1-inch strips
- 3 cloves of garlic, chopped
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 tablespoons fresh thyme, minced
- 2 tablespoons fresh parsley, minced
- 1 pound rigatoni pasta, whole grain if possible
- 3 cups marinara sauce (or any store bought)
- 4 tablespoons grated asiago cheese, divided
- 4 tablespoons grated Parmesan, divided
- Preheat the oven to 425 degrees and prepare all of the vegetables.
- Toss the peppers, zucchini, squash, mushrooms, onions and garlic with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper. Roast until tender, about 15-20 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook to al dente as you will be cooking it further in the oven (should state time on box: if not, cook two minutes less than full cooking time). Drain in a colander.
- Once cooled enough, chop the garlic. In a large bowl, toss the drained pasta with the roasted vegetables, garlic, marinara sauce, thyme, parsley, 2 tbsp each of the cheeses and remaining salt, and pepper. Mix gently and thoroughly.
- Coat the 9 by 13-inch casserole dish with non-stick spray or butter if you wish. Top with the remaining cheese. Bake until top is golden and cheese melts, about 20 minutes.
- This recipe was entered in the contest for Your Best Baked Pasta