Veggie Lover Baked Rigatonis

with Roasted Peppers, Fresh Basil & Melted Mozzarella and Parmesan

  • 20 min
Family Friendly
Vegetarian
Gluten
High in fiber
After a long day, nothing soothes the soul like our veggie rigatoni, topped with bubbly melting cheese that will warm you right up!
Veggie Lover Baked Rigatoni

Ingredients

5 g
Basil
200 ml
Canned Tomatoes
1
Garlic Clove(s)
1
Green Bell Pepper(s)
1 tbsp
Italian Spice
80 g
Mozzarella
2 tsp
Olive Oil (not included)
70 g
Parmesan
1
Red Bell Pepper(s)
200 g
Rigatoni
1 cup(s)
Tomato Sauce
1
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
795 kcal
Total fat
24 g
Saturated Fat
14 g
Sodium
1 g
Total Carbohydrate
100 g
Fiber
9 g
Sugar
16 g
Proteins
38 g

Instructions

Cook the pasta
1

Cook Rigatoni

Preheat oven to 400F

Bring a pot of salted water to a boil over medium-high heat. Add the pasta and cook for 10-12 min, stirring from time to time until pasta is al dente. Drain, add 1/2 of the olive oil and set aside.

Prepare the ingredients
2

Prepare the vegetables

Slice the peppers and the onion. Mince the garlic.

Cook the vegetables
3

Roast the vegetables

In a large skillet over medium heat cook the onions, bell peppers, garlic and spice mix with 1/2 of the olive oil for 5-6 min. Season with salt and pepper and add the tomato sauce and tomatoes and stir well.

Add the cheese
4

Add the cheese

Mix the mozzarella and parmesan cheeses together in a bowl. Add 1/2 of cheese mixture to the sauce and stir.

Bake
5

Assemble the dish and bake

Add rigatoni to skillet with sauce and veggies and transfer mixture to a baking dish. Top with remaining cheese and season with salt and pepper. Bake in the oven for 10 min, or until cheese is bubbly and beginning to brown.

Serve
6

Garnish and serve

Serve garnished with fresh chopped basil.