If you’ve been following the blog for a while, you know by now that I love sneaking vegetables into meals anywhere I can, especially pasta. This is another one of those super easy recipes, but this time we are packing 4 different types of fresh vegetables directly into the dish. It ends up being about half veggies, and half pasta. So a win/win in my book! You could add some pre-cooked chicken or Italian sausage if you want. I prefer not to because I think the flavors are spot on as they are. And just a pro-tip: don’t skip the fontina cheese. I always think it kind of smells like feet, but for some reason when it’s melted into pasta and sauce it is just plain delicious.
2 red bell peppers, cut into strips
4 small zucchini, sliced into rounds and cut into quarters
8 ounces white mushrooms, sliced
1 sweet onion, sliced
4 cloves garlic, sliced thick
¼ cup olive oil
salt and pepper, to taste
1 tablespoon dried Italian seasoning
16 ounces mezzi rigatoni
25 ounces marinara sauce
1 cup fontina cheese, grated
½ cup mozzarella cheese, grated
1 cup frozen peas
1 cup Parmesan cheese, grated
1. Preheat your oven to 450° Fahrenheit.
2. In the casserole dish, toss the peppers, zucchini, mushrooms, onion, and garlic with the olive oil, Italian seasoning, and salt and pepper until the veggies are fully coated in the oil and seasoning.
3. Bake for 30 minutes until tender, stirring after 15 minutes. Leave the oven on when done.
4. While the vegetables are cooking, bring a large pot of water to a boil; add the pasta and cook until al dente, about 6 minutes. Note that if you’d like, you can perform this step in your multicooker using Sauté-then-Simmer STS®.
5. Strain the pasta, transfer to a large bowl and set aside.
6. Scoop the roasted vegetables into the bowl with the pasta. Add in the marinara sauce, fontina, mozzarella, half of the Parmesan, and peas.
7. Gently mix until all of the pasta is coated with sauce and the ingredients are combined.
8. Drain any excess liquid from the casserole dish, then without washing add in the pasta mixture. Really pack it in so it all fits.
9. Sprinkle the top with the remaining Parmesan cheese.
10. Bake for 25 minutes until golden on top. Let cool at least 5 minutes before serving.
Recipe inspiration from Food Network