Ingredients
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1 pkg Anna Mezzi Rigatoni (1 lb)
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2 tbsp Cento Imported Extra Virgin Olive Oil
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1 Red Onion, chopped
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1 Orange Bell Pepper, chopped
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1 Yellow Bell Pepper, chopped
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1 small Zucchini, chopped
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2 cloves Garlic, minced
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1 tbsp Cento Double Concentrated Tomato Paste Tube
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2 cans Cento Petite Diced Tomatoes (14.5 oz)
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1/2 cup Heavy Cream
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3 cups Baby Spinach
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1 cup Parmesan Cheese, grated
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1 cup Mozzarella Cheese, shredded
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2 tbsp Fresh Parsley, chopped
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1 tsp Cento Italian Seasoning
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Cento Ground Black Pepper, to taste
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Cento Fine Sicilian Sea Salt, to taste
Directions
Preheat the oven to 375Ëu0161F. Bring a large pot of salted water to a boil and cook pasta about 1 minute less than the package directions, then drain. Heat the olive oil in an oven-safe large skillet over medium heat and sauté the onion until it begins to soften. Add garlic, bell peppers, and zucchini and cook for 4 to 5 minutes, until slightly tender. Stir in tomato paste, Italian seasoning, salt, and pepper, then pour in tomatoes and heavy cream and bring to a gentle simmer. Cook for 5 to 7 minutes, until the sauce is slightly thickened, then stir in the spinach and cook just until wilted. Add the drained rigatoni and toss until evenly coated. Sprinkle the Parmesan and mozzarella evenly over the top. Bake for 20 to 25 minutes, until melted and bubbly, then finish with parsley before serving. Serves 6.
Veggie Loaded Rigatoni Bake
Prep: 15 min Cook: 45 min Servings: 6
This is the kind of bubbly, golden pasta bake that feels cozy enough for winter but bright enough for spring. Tender rigatoni gets tossed with a rich tomato cream sauce packed with sweet peppers, zucchini, and spinach, then finished with a generous layer of melty mozzarella and sharp cheddar that browns beautifully in the oven.
Ingredients
- 1 pkg Anna Mezzi Rigatoni (1 lb)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Red Onion, chopped
- 1 Orange Bell Pepper, chopped
- 1 Yellow Bell Pepper, chopped
- 1 small Zucchini, chopped
- 2 cloves Garlic, minced
- 1 tbsp Cento Double Concentrated Tomato Paste Tube
- 2 cans Cento Petite Diced Tomatoes (14.5 oz)
- 1/2 cup Heavy Cream
- 3 cups Baby Spinach
- 1 cup Parmesan Cheese, grated
- 1 cup Mozzarella Cheese, shredded
- 2 tbsp Fresh Parsley, chopped
- 1 tsp Cento Italian Seasoning
- Cento Ground Black Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
Directions
- Preheat the oven to 375Ëu0161F. Bring a large pot of salted water to a boil and cook pasta about 1 minute less than the package directions, then drain. Heat the olive oil in an oven-safe large skillet over medium heat and sauté the onion until it begins to soften. Add garlic, bell peppers, and zucchini and cook for 4 to 5 minutes, until slightly tender. Stir in tomato paste, Italian seasoning, salt, and pepper, then pour in tomatoes and heavy cream and bring to a gentle simmer. Cook for 5 to 7 minutes, until the sauce is slightly thickened, then stir in the spinach and cook just until wilted. Add the drained rigatoni and toss until evenly coated. Sprinkle the Parmesan and mozzarella evenly over the top. Bake for 20 to 25 minutes, until melted and bubbly, then finish with parsley before serving. Serves 6.
