Rigatoni With Vegetables Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 eggplant, peeled and cut into 1-inch pieces (about 1 lb)
3 medium zucchini, cut into 1-inch cubes
3 cups coarsely chopped fresh mushrooms
1 medium onion, cut into thin wedges
2 tbsp garlic-flavored olive oil or 2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
8 oz dried rigatoni pasta
2 cups purchased marinara sauce
1/4 cup shredded parmesan cheese
1 cup shredded mozzarella cheese

Directions:

Lightly coat two 15x10 inch baking pans with cooking spray.
Divide eggplant, zucchini, mushrooms, and onion evenly between prepared pans.
Drizzle oil over vegetables.
Sprinkle with salt and pepper.
Toss vegetables to coat; spread into an even layer.
Roast, uncovered, on 2 separate oven racks at 450° for 30 minutes or until vegetables are tender, stirring once during roasting (move baking pan on top oven rack to bottom rack and pan on bottom rack to top rack halfway through roasting).
Meanwhile, cook rigatoni by following the package directions; drain and return to saucepan.
Lower oven temperature to 400°.
Add vegetables, marinara sauce, and parmesan cheese to the pasta; toss to combine.
Transfer to an ungreased 2 quart casserole dish.
Sprinkle with mozzarella.
Bake, uncovered, for 20-25 minutes or until bubbly and cheese browns.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	105.25 Kcal (441 kJ)
Calories from fat	12.85 Kcal
		% Daily Value*
Total Fat	1.43g	2%
Cholesterol	5.79mg	2%
Sodium	394.88mg	16%
Potassium	360.91mg	8%
Total Carbs	20.41g	7%
Sugars	5.06g	20%
Dietary Fiber	4.2g	17%
Protein	11.4g	23%
Vitamin C	5.4mg	9%
Iron	9.9mg	55%
Calcium	236.5mg	24%

Amount Per 100 g
Calories	52.65 Kcal (220 kJ)
Calories from fat	6.43 Kcal
		% Daily Value*
Total Fat	0.71g	2%
Cholesterol	2.9mg	2%
Sodium	197.53mg	16%
Potassium	180.53mg	8%
Total Carbs	10.21g	7%
Sugars	2.53g	20%
Dietary Fiber	2.1g	17%
Protein	5.7g	23%
Vitamin C	2.7mg	9%
Iron	5mg	55%
Calcium	118.3mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Eggplant and Zucchini Casserole

Eggplant, chopped, Zucchini, chopped, Bacon, diced and 8 more..
Rigatoni Mediterranean

Rigatoni pasta (uncooked ), Olive oil, divided and 11 more..
Italian Vegetable Toss

Zucchini, sliced, Yellow squash, sliced and 7 more..
Parmesan Vegetable Saute

Zucchini , cut into 1/4-inch slices and 8 more..
Reduced-Fat Eggplant (Aubergine) Parmesan

Eggplant, Tomato sauce, Dried basil, Minced garlic and 8 more..
Wild Mushroom, Red Onion and Sage Pizza

White mushrooms, sliced, Wild mushrooms, sliced and 8 more..
Vegetable Medley

Sliced fresh mushrooms, Zucchini, sliced and 5 more..
Veggie Fajitas

Zucchini, thinly sliced and 11 more..
Mediterranean Dip with Garlic Pita Chips

Eggplants, peeled, Sweet red pepper, Sweet yellow pepper and 16 more..
Eggplant Salad

Eggplant (about 1-1/4 lb) and 6 more..
Beefy Now and Later

Zucchini, sliced, Ground beef, Onion, finely chopped and 9 more..
Zucchini Carrot Saute

Zucchini, Carrots, Onion, Olive oil, Salt, Pepper