By Madeleine Stiffler
Ingredients:
- 1 lb of Rigatoni pasta
- 1 green bell pepper, diced
- 1 medium zucchini, diced
- 2 cups shredded mozzarella cheese
- 1 ¾ cups grated parmesan cheese
- 4-6 cups of fresh spinach (5 oz)
- 1 large, white onion
- 2 portobello mushroom caps, diced
- 9 cloves of garlic, minced
- 25 oz pasta sauce (I used vodka sauce)
- Salt to taste
- Pepper to taste
- Olive oil
- Fresh basil
Instructions:
- First things first, follow the cooking instructions on the box of rigatoni and set aside once done.
- In a large pan, combine the onions, mushrooms, bell pepper, zucchini, garlic, salt, pepper, and 1 tablespoon of olive oil. Sautee the vegetables on medium high for 12-15 minutes or until liquid is released, the vegetables are fragrant, and are becoming soft.
- Then, add the spinach and wilt for several minutes, adding more to fit your preference. Once the spinach cooks down, add the sauce and stir to combine.
- Allow your vegetable and sauce mixture to simmer on the stove on low, then mix your mozzarella and parmesan cheeses together in a bowl.
- Add 1 cup of the cheese mix to the sauce/veggie pan and mix to combine.
- Combine the rigatoni with the sauce/veggie pan and transfer to a 13×9 baking dish.
- Top with remaining cheese, then bake until the cheese begins to brown and becomes bubbly on the surface.
- Remove from the oven, serve, and top with fresh basil!