baked vegetables and rigatoni

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* Exported from MasterCook *

 

Baked Vegetables and Rigatoni

 

Recipe By :PASTA DINNERS 1,2,3 by Virginia Willis.

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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8 ounces rigatoni (4 cups cooked)

2 tablespoons olive oil

1 medium onion -- chopped

1 carrot -- peeled and thinly sliced

1 red bell pepper -- seeded and chopped

2 tablespoons chopped garlic

1/2 pound fresh mushrooms -- sliced

2 medium zucchini -- sliced

1/2 teaspoon red pepper flakes

1 tablespoon dried oregano

1 16-oz can pasta-style cut tomatoes

Salt and pepper to taste

1 cup grated provolone or white cheddar cheese

 

Preheat the oven to 375 degrees. Lightly coat an ovenproof 2-quart casserole

with nonstick spray.

 

Cook the pasta according to package instructions. Drain well and set aside in

the casserole. Heat the olive oil in a large deep skillet over medium heat. Add

the onion, carrot, red pepper, garlic, mushrooms and zucchini and cook 3 to 5

minutes, until the vegetables are tender. Add the red pepper flakes, oregano and

tomatoes. Stir the vegetables into the pasta. Season with salt and pepper and

sprinkle the cheese over the top. Bake for 20 for 25 minutes, until heated

through and the cheese is brown and bubbly.

 

Source:

 

" http://jas.family.go.com/Family/cookbook.app?page=Recipe & bookID=10006 & chapterID\

=10078 "

Copyright:

" 1996 by Crown Publishers "

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Per Serving (excluding unknown items): 314 Calories; 11g Fat (32.1% calories

from fat); 13g Protein; 41g Carbohydrate; 4g Dietary Fiber; 15mg Cholesterol;

316mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 1/2

Fat.

 

NOTES : This baked dish can be assembled ahead of time and baked just before

serving, or it can be held for a while in a warm oven for those nights you need

a few extra minutes. This is a great dish to prepare if you have leftover cooked

pasta in the refrigerator, and if you want to make a great vegetarian dinner.

 

Nutr. Assoc. : 310 0 0 0 0 0 0 0 0 0 2470 0 1198

 

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