Baked Rigatoni with Roasted Vegetables

Disgusting picture...  I should delete it.  But, I'm not.  Keeps me humble! 

Baked Rigatoni with Roasted Vegetables

2 small zucchini
2 small summer squash
1 medium onion
1 green or red pepper
6 Roma tomatoes (or small regular tomatoes)
5-6 Tablespoons olive oil
1/2 tsp salt
1/2 tsp black pepper
4 tsp dried Italian herb mix
2 garlic clove, minced
1 pound rigatoni pasta
3 cups marinara sauce (use your favorite store-bought)
2 cup mozzarella cheese, grated
1 cup Parmesan cheese, grated

Preheat oven to 450 degrees.

Prepare veggies (except garlic) by cutting into 1-inch cubes. Place on a baking sheet, drizzle with olive oil, sprinkle salt, pepper and Italian herbs and toss to coat all veggies. Roast vegetables until tender (about 15 minutes). Remove from oven, add minced garlic clove and lightly toss veggies. Set aside.

Reduce oven heat to 375 degrees.

Boil pasta in a large pot of salted water for about 8 minutes, until almost done. Don't fully cook pasta because it will finish softening when the dish is baked in the oven later. Drain pasta and return to large pot. Add roasted vegetables, marinara sauce, 1/4 cup of the Parmesan cheese, 1/2 cup of the mozzarella cheese. Gently mix until everything is combined. Taste to see if it needs a bit more salt or pepper for your taste.

Pour mixture into a baking dish. Top with the rest of the cheeses. Bake for 20-30 minutes until cheese is melted and pasta is warmed through.

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Notes: I made this exactly as written!  No changes, no omissions, no additions.

Verdict:  Yummy!!  Everyone loved it.  Most of my kids picked out the red pepper, so I will most likely leave that out next time.  But, I will definitely make this again.  I liked the roasted vegetables to what is a typical baked ziti!