Baked Rigatoni With Roasted Vegetables By Savor The Thyme!

MY VIEWS | | November 17, 2009 at 10:28 pm

Since Thanksgiving is around the corner I really wanted a little more focus on food. I then thought of my friend Jennifer (you know the one I got lost with when returning from Type A Mom conference?) who has an awesome food blog Savor The Thyme.

Being a vegetarian I gave Jennifer the challenge of creating a main vegetarian dish. This is what she whipped up, but be sure to visit her site for more wonderful recipes.

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Ingredients for Baked Rigatoni (Vegetarian):

8 oz. container baby bella mushrooms, sliced

2 red peppers, cored and sliced into ½ inch wide strips, then cut in half

2 zucchini, quartered lengthwise and cut into ½ inch cubes

1/2 sweet onion, peeled and sliced into 1-inch strips

3 large cloves of garlic

1/4 cup extra-virgin olive oil

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

2 tbsp fresh thyme, minced

2 tablespoons parsley, minced

1 pound rigatoni pasta, whole grain if possible

3 cups vegetable & flax seed marinara sauce (or any store bought)

4 Tbsp grated asiago cheese, divided

4 Tbsp cup grated Parmesan, divided

Directions for cooking Baked Rigatoni:

1. Preheat the oven to 425 degrees and prepare all of the vegetables.

2. Toss the peppers, zucchini, squash, mushrooms, onions and garlic with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper. Roast until tender, about 15-20 minutes.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook to al dente as you will be cooking it further in the oven (should state time on box: if not, cook two minutes less than full cooking time). Drain in a colander.

4. Once cooled enough, chop the garlic. In a large bowl, toss the drained pasta with the roasted vegetables, garlic, marinara sauce, 2 tbsp each of the cheeses and remaining salt, and pepper. Mix gently and thoroughly.

5. Coat the 9 by 13-inch casserole dish with non-stick spray or butter if you wish. Top with the remaining cheese. Bake until top is golden and cheese melts, about 20 minutes.

About Jennifer:

headshot_normalMy name is Jennifer Leal and I am the chief mom operator of Savor the Thyme. I am a stay-at-home mom with two children, ages 3 and 5. I obtained a Master’s of Science in Immunology and worked for a large pharmaceutical company prior to starting my family.

My blog focuses on family-friendly healthy food and lifestyle. I believe in feeding your family in a healthy way and to me that means eating ‘real’ foods. These are foods that are free of artificial flavorings, preservatives and flavorings. This also means that yes, we use real butter and if we are going to have sugar, it is sugar. We also believe it utilizing fresh, seasonal, and sustainably grown foods. I believe in preparing healthy meals and snacks for my family in a quick and affordable way. I would say that we have a healthy diet 85-90% of the time, and the rest, I roll with the punches. We try to incorporate organic foods when and where possible but always do our best to avoid the ‘fake stuff’.

I believe in a healthy lifestyle and family: To us that includes being healthy physically, emotionally, and spiritually. It includes great times with friends, life experiences and lots of hugging and laughing.

How did I come to believe in living this way? From the time I was a young girl, I witnessed the deaths of family members due to cancer, heart attacks, strokes and obesity related illness and even so much sadness from depression. Although, I cannot prove or say that many of the diseases/deaths in my family were caused by what they ate, it made me determined to raise myself and our children to respect their bodies through exercise and food. It also reminded me to enjoy the simple things in life and my children remind me of that every day.

Although I am not one to feel that I need to sneak foods into food per say, I do try to expose my children to a variety of ways to cook/enjoy foods. For example, my son does not like raw red peppers or mushrooms in soups or even sautéed however; he gobbles down recipe below. He would swear to you that he dislikes and does not eat peppers, mushrooms and zucchini. Take that little boy.

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9 Comments

  1. 1
    ellen beck says:

    I think even my non vegetarian husband would like this one! I like meatless dishes like this alot, and this looks great! TY!

  2. 2

    I am honored to be featured on your site and would love to cook for you anytime!

  3. 3

    This looks delicious! I’m not a vegetarian, but I’m not a big meat eater either. I am definitely going to try this recipe, seems fairly simple. I know my son would love it, he’s a huge pasta fan.

  4. 4

    YUMMY!!
    I wish it was earlier in the year. I’m in Minnesota and our farmer’s market lasts about 5 minutes-LOL. We do have a great flour mill I can really great pasta from. I can wait to try this next summer with fresh organic veggies!

    Thanks for the recipe!!

  5. 5
    Nicole says:

    Yum, yum, yum! This looks great! All of those veggies will hit the spot for sure : )

  6. 6
    Susan says:

    Looks like we’ll be having this for dinner on Tuesday night! Yummy!

  7. 7
    Suchi says:

    I am trying this for my guests tomorrow. TY for a great looking recipe

  8. 8

    That is really interesting, You’re an excessively professional blogger. I have joined your rss feed and look ahead to in the hunt for more of your excellent post. Additionally, I have shared your site in my social networks

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