Photo by savorthethyme
savorthethyme's Notes:
Expand8 ounces baby bella mushrooms, sliced Ask a question about this ingredient
2 Red Peppers, cored and sliced into ½ inch wide strips, then cut in half Ask a question about this ingredient
1/2 sweet onion, peeled and sliced into 1-inch strips Ask a question about this ingredient
3 cloves of garlic, chopped Ask a question about this ingredient
1/4 cup extra-virgin olive oil Ask a question about this ingredient
1 teaspoon Salt, divided Ask a question about this ingredient
1 teaspoon freshly ground black pepper, divided Ask a question about this ingredient
2 tablespoons fresh thyme, minced Ask a question about this ingredient
2 tablespoons fresh parsley, minced Ask a question about this ingredient
1 pound rigatoni pasta, whole grain if possible Ask a question about this ingredient
3 cups marinara sauce (or any store bought) Ask a question about this ingredient
4 tablespoons grated asiago cheese, divided Ask a question about this ingredient
4 tablespoons grated Parmesan, divided Ask a question about this ingredient
Preheat the oven to 425 degrees and prepare all of the vegetables.
Ask a question about this stepToss 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.
Ask a question about this stepMeanwhile, 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.
Ask a question about this stepOnce 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.
Ask a question about this stepCoat 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.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
