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
Ingredients
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8 ounces
baby bella mushrooms, sliced
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2
Red Peppers, cored and sliced into ½ inch wide strips, then cut in half
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1/2
sweet onion, peeled and sliced into 1-inch strips
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3
cloves of garlic, chopped
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1/4 cup
extra-virgin olive oil
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1 teaspoon
Salt, divided
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1 teaspoon
freshly ground black pepper, divided
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2 tablespoons
fresh thyme, minced
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2 tablespoons
fresh parsley, minced
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1 pound
rigatoni pasta, whole grain if possible
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3 cups
marinara sauce (or any store bought)
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4 tablespoons
grated asiago cheese, divided
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4 tablespoons
grated Parmesan, divided
Directions
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Preheat the oven to 425 degrees and prepare all of the vegetables.
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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.
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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.
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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.
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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.
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