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Rigatoni with Vegetables

Makes: 6  servings Prep 30 mins Bake 450°F 50 mins

Ingredients

  • Vegetable cooking spray
  • 2 teaspoons  garlic-flavored olive oil
  • 1 eggplant (about 1 lb.), peeled and cubed
  • 2 medium zucchini, cubed
  • 1 package (10 oz.) mushrooms, diced
  • 1 medium onion, diced
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 2 cups  prepared marinara sauce
  • 1/2 pound  dried rigatoni, cooked according to package directions
  • 1/4 cup  freshly grated Parmesan cheese
  • 1 cup  shredded reduced-fat mozzarella cheese
  • Fresh rosemary sprigs, (optional)

Directions

1. Heat oven to 450 degree F. Lightly coat 2 jelly-roll pans with vegetable cooking spray. Drizzle oil over eggplant, zucchini, mushrooms and onion; toss. Arrange vegetables on both pans. Sprinkle with salt and pepper. Roast 30 minutes or until vegetables are tender.

2. Reduce oven temperature to 400 degree F. Spread 1/2 cup of the marinara sauce over bottom of 13x9-inch baking dish. Combine pasta, vegetables, 1 cup of the marinara sauce and Parmesan in bowl. Spoon into prepared dish. Spread remaining 1/2 cup marinara sauce over top and sprinkle with mozzarella cheese. Bake 20 to 25 minutes or until bubbly. Garnish with rosemary. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)380,
  • Fat, total(g)12,
  • chol.(mg)10,
  • sat. fat(g)3,
  • carb.(g)55,
  • pro.(g)17,
  • sodium(mg)1361,
  • Percent Daily Values are based on a 2,000 calorie diet