Dinner

Pasta - Baked vegetable rigatoni is for Dinner.

Pasta - Baked vegetable rigatoni takes 10 minutes to prepare.

Pasta - Baked vegetable rigatoni takes 15 minutes to cook.

Pasta - Baked vegetable rigatoni makes 14 servings.

The ingredients for Pasta - Baked vegetable rigatoni are:

Olive Oil, 2 tbsp (remove)
Mushrooms, fresh, 4 cup, pieces or slices (remove)
Rosemary, 2 tbsp (remove)
*Peppers, sweet, red, fresh, 0.5 cup, chopped (remove)
*Olives - Black - Sliced - Food Lion - 20Cal/1/4-Cup, 2 serving (remove)
*Zuchini Squash 1 cup(124 g) includes skin, 2 cup (remove)
Eggplant, 0.5 cup (1" cubes) (remove)
Great Value Rigatoni Pasta, 4 cup (remove)
Tofu, firm, 1 cup (remove)
*Trader Giotto's Organic Tomato Basil Marinara, 2 cup (remove)
Basil, 4 tbsp (remove)
*Trader Joe's Organic Low Fat Cottage Cheese, 0.5 cup (remove)
*Mozzarella Cheese, low fat Shredded, 1 cup (remove)

Here is how you make Pasta - Baked vegetable rigatoni:

Boil pasta. Drain. While boiling, saute all ingredients together except cheeses. Add marinara. Add pasta. Add cheeses. Eat as is, or bake in 350 degree oven for 15 minutes to allow cheese to brown (just a bit).Serving Size:?Makes 16 1-cup servings

The nutritional information for Pasta - Baked vegetable rigatoni is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 160.6

• Total Fat: 6.4 g
• Cholesterol: 6.8 mg
• Sodium: 231.6 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 2.3 g
• Protein: 9.8 g

Pasta - Baked vegetable rigatoni is Italian cuisine.