Cheesy Baked Vegetarian Rigatoni
A comforting vegetarian baked pasta dish light on the cheese, heavy on the veggies.
Yields: 8 servings
1 tbsp olive oil
1 c. cremini mushrooms
1 c. frozen spinach
1 tbsp italian seasonings
½ tsp red pepper flakes
1 tsp honey
A dash of nutmeg
S + P
¼ cup goat cheese
1lb rigatoni pasta
1 28 ounce can crushed tomatoes with basil
1 cup cup reserved pasta water
2 tbsp shredded parmesan
2 tbsp breadcrumbs
1 ¼ cup shredded mozzarella cheese
2 tbsp fresh basil or parsley for garnish
Preheat oven to 350 degrees.
Cook rigatoni according to package directions.
Reserve ½ cup pasta water.
Drain remaining pasta and set aside.
Add 1 tbsp olive oil to large saute pan.
Add mushrooms and cook until reduced in size, about 4 mins.
Add frozen spinach and continue cooking until completely defrosted.
In a large saucepan add entire can of tomatoes with juices.
Add pasta water to tomato sauce.
Add honey, italian seasonings, red pepper flakes, nutmeg and s + p.
Turn off the heat.
Add rigatoni pasta to vegetable mixture.
Add tomato sauce and toss well.
Add goat cheese. Toss again.
Grease a large 8 x 8 baking dish with olive oil.
Add pasta to dish.
Sprinkle with mozzarella cheese, breadcrumbs and parmesan.
Cover with aluminum foil and bake for 20 mins.
Remove foil and bake remaining 5-10 minutes until bubbly and brown in some spots.