Mmm pasta! You can feel good about eating this pasta, it’s loaded with fresh veggies…Meatless Monday!!
Serves 8
Cooking spray
1 lg. onion, chopped
2 cloves garlic, finely chopped
1 red bell pepper , sliced
1 zucchini, sliced ( you can substitute with carrots or eggplant)
2 Tbsp. olive oil
Salt and pepper to taste
1 lb. ziti or penne pasta ( I used rigatoni)
1 c. part skim ricotta
¾ c. parmesan cheese, plus ½ c. for topping
Pinch of nutmeg
3 tomatoes, chopped
1 Tbsp. oregano
½ pd. Mozzarella, cubed
½ c. bread crumbs
1 Pre heat oven to 425. Lightly coat a large, shallow baking dish with cooking spray. Place a large pot of salted water over med-high heat.
2 Toss onion, garlic, red pepper , and zucchini in a large bowl with olive oil; season with salt and pepper to taste. Place veggies on a baking sheet, and bake for 10 minutes.
3 While vegetables are roasting, add pasta to the water and boil about 2 minutes short of package directions. Drain.
4 In a large bowl, mix the ricotta, ¼ c. parmesan, and the nutmeg. Season with salt and pepper. Gently toss pasta mixture with the ricotta mixture, vegetables, tomatoes, oregano, and mozzarella. Pour into baking dish.
5 Sprinkle top with the remaining parmesan and bread crumbs. Bake, uncovered, until lightly browned and bubbling; about 20 minutes. Serve.
Happy cooking,
Chaeli
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