Baked Rigatoni with roasted Vegetables

1  Small zucchini
1  Small summer squash (a.k.a. yellow zucchini)
1  Medium onion
1  Green or red pepper
4  Roma tomatoes (or small regular tomatoes)
1  Pound dry rigatoni
1  Tbsp. salt
1  Pound Italian sausage/or Beef
1  32-oz. jar of marinara sauce
1/4  Cup of heavy cream*
1  tsp. dried basil or Italian Seasoning blend
1/2  tsp. garlic powder
2  Cups shredded mozzarella cheese
1  Cup grated parmesan cheese

Prepare Vegetables:

Prepare veggies (except garlic) by cutting into 1-inch cubes. Place on a baking sheet, 450° F oven, drizzle with olive oil, sprinkle salt, pepper and Italian herbs and toss to coat all veggies.

Roast vegetables until tender (about 15 minutes). Remove from oven, add minced garlic clove and lightly toss veggies. Set aside.

Cook pasta in salt and about two quarts of water until al dente, about 1 minute less than manufacturer’s recommended cooking time.

Rinse the pasta with cool water to wash away some of the starch and help keep it from sticking and also to stop the cooking process then drain thoroughly.

While the pasta is cooking, crumble meat into a large skillet (remove casings if necessary).  Cook meat until no longer pink.

Drain fat from pan.

To cooked sausage add marinara sauce, cream, basil and garlic powder.

Cook over medium heat until mixture starts to simmer.  Remove from heat.

Add pasta and mozzarella to skillet and toss to coat.

Spray a 13×9 casserole dish with cooking spray.  Add pasta mixture and top with parmesan cheese.

Bake at 350° F for 30 minutes or until parmesan cheese is nicely browned.

*If you don’t have heavy cream, use whatever you have on hand that will add a touch of creaminess to the dish: sour cream, cream cheese, half-and-half, cottage cheese, ricotta cheese, etc.

We have also added different vegetables than those listed above.

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About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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