Recipe

Baked Rigatoni With Roasted Vegetables

Photo by savorthethyme

This recipe was entered in the contest for Your Best Baked Pasta
Chef
savorthethyme's 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...
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.

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1 teaspoon freshly ground black pepper, divided Ask a question about this ingredient

3 cups marinara sauce (or any store bought) Ask a question about this ingredient

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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