Baked Rigatoni with Roasted Summer Vegetables

Name: Baked Rigatoni with Roasted Summer Vegetables
Total time: 75 min
Yield: 10
Ingredients: 10 leaves fresh basil, cut into strips/chiffonade; tomato sauce; 1 large eggplant, skin left on ends trimmed off; 1 medium to large zucchini, ends trimmed; 1 large sweet onion, peeled; 1 large red bell pepper, stemmed seeded; 1 8-ounce package white button mushroom; 2 large garlic cloves, coarsely chopped; 1 tsp kosher salt; 12 kg mezzi rigatoni; 1 mg fresh mozzarella; 1 c parmesan cheese, grated; 1/4 c fresh italian flat leaf parsley, chopped; 1/2 c extra virgin olive oil; 1/2 tsp freshly ground black pepper

Baked Rigatoni with Roasted Summer Vegetables

1 hr(s) 15 mins

Total time

10

Serving

15

Ingredients

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Ingredients

leaves fresh basil, cut into strips/chiffonade

tomato sauce

large eggplant, skin left on ends trimmed off

medium to large zucchini, ends trimmed

large sweet onion, peeled

large red bell pepper, stemmed seeded

8-ounce package white button mushroom

large garlic cloves, coarsely chopped

tspkosher salt

kgmezzi rigatoni

mgfresh mozzarella

cparmesan cheese, grated

¹⁄₄

cfresh italian flat leaf parsley, chopped

¹⁄₂

cextra virgin olive oil

¹⁄₂

tspfreshly ground black pepper

Directions

Step 1

If using a homemade tomato sauce, prepare that first. If using jarred, heat in a pot and keep hot for assembling the dish.

Step 2

Preheat oven to 425 degrees F,

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