Baked Veggie Rigatoni
This satisfying pasta baked with cheese and pesto is so delicious that your kiddos probably won't even notice the veggies. From the kitchen of Christi Fultz.
Servings: 6
Ingredients
- 1 lb rigatoni
- 1/2 lb baby bell mushrooms
- 2 cloves garlic
- 3 whole zucchinis
- 1/2 cup basil pesto
- 1/2 cup cream
- 8 oz shredded mozzarella
- 1/2 cup panko breadcrumbs
- 1/2 cup grated pecorino cheese
- 1/4 tsp crushed red pepper flakes
- olive oil
- salt and pepper to taste
Instructions
Prepare
- Preheat oven to 450 degrees
- Boil slightly salted water in large pot on high
- Thinly slice mushrooms
- Cut zucchini lengthwise, then thinly slice
- Peel and chop garlic
- Combine breadcrumbs and 1/4 c pecorino with 1 tablespoon olive oil
Cook Veggies
- Add pasta to boiling water and cook al dente, approx 10 minutes. Drain.
- While pasta cooks, brown the mushrooms. Heat 1 tablespoon of olive oil on medium heat until hot. Add sliced mushrooms in a thin layer. Cook 3-4 minutes, without stirring, until browned. Add red pepper flakes to taste. Season with salt and pepper. Stir and cook 1 minute to combine. Transfer to 9x13 baking dish.
- Wipe pan to cook zucchini. Heat 1 tablespoon olive oil. Add sliced zuchinni in a thin layer. Cook 3-4 minutes, without stirring, until browned. Add chopped garlic. Season with salt and pepper. Stir and cook 1 minute to combine. Gently add cream, stirring constantly until combined approximately 1 minute. Transfer to baking dish.
Prepare Casserole
- Add cooked pasta, mozzarella, fontina, and pesto to baking dish. Season with salt and pepper.
- Stir to combine and arrange in an even layer
- Top with breadcrumbs
Bake
- Bake casserole approximately 10 minutes until lightly browned
- Remove from oven and let stand 2 minutes before serving
- Garnish with pecorino