Veggie Lover's Rigatoni

4.48 from 414 votes

This veggie lover's rigatoni recipe is always a family favorite dinner!

Prep Time30

Cook Time25

Total Time55

Course: Main Dish

Cuisine: Italian

Keyword: veggie lover's baked rigatoni

Servings:

Preheat your oven to 400 degrees.
Toss the cherry tomatoes with 2 tablespoons of olive oil and place them in an even layer on a rimmed baking sheet.
Roast the tomatoes at 400 degrees for 15 minutes, or until they start to wilt and burst.
Cook the rigatoni pasta to al dente according to the package instructions and set it aside.
In a large skillet, combine the onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil.
Sauté over medium high heat for 12-15 minutes, or until the liquid is released and the vegetables have started to cook down. Stir every few minutes.
Add the spinach and wilt it for 2-3 minutes.
Add the pasta sauce and stir to combine.
Add the cooked tomatoes to the sauce with the other veggies.
Mix the mozzarella and parmesan cheeses together in a bowl.
Add 1 cup of the cheese mixture to the veggie pasta sauce and stir it in until melted.
Combine the cooked rigatoni pasta with the sauce and veggie mixture, then transfer it to a greased 9 by 13 baking dish.
Top the rigatoni with the remaining cheese blend.
Bake the veggie rigatoni at 425 degrees for 10 minutes, or until the cheese is bubbly and beginning to brown.