Blushing Veggie Bake

Serves :4-6 people 

Chef Joan J 

Ingredients

1 lb. Rigatoni

2 Tbsp Olive Oil, Extra Virgin

1 med. Onion, small dice

1 med. Zucchini, small dice

2 ea. Plum Tomatoes, small dice

2 cloves. Garlic, minced

1 can Crushed Tomatoes, 28oz.

1/2 cup Light Cream

1/2 cup Parmesan Cheese, grated and divided

1 cup Mozzarella, shredded and divided

2 tsp . Red Pepper Flake,

4 tsp Kosher Salt, divided

1 tsp Black Pepper

Let’s Get Cooking

1. Preheat oven to 350 degrees. 
2. In a large stock pot, bring 4-6 quarts of water to a rapid boil. Season water with 2 tsp of salt and cook pasta until al dente and drain. (around 8 minutes)
3. Place a heavy bottom sauté pan over medium heat and add olive oil. Once oil has come to temp small ripples will form on the surface. Add in onion and allow to cook until translucent (around 4-5 minutes) 
4. Add in zucchini and cook for an additional 3 minutes. Once edges start to caramelize add in diced tomato and cook down for 2-3 minutes. 
5. Create a well in the middle of your pan and add in minced garlic. Cook directly in center for 1-2 minutes, until the garlic becomes fragrant. Then stir into the veggie mixture. 
6. Add in your seasonings and can of crushed tomatoes, mix well to incorporate all vegetables, then add light cream and continue to mix. Sauce should take on a perfect blush color. **you can add more cream to create a sauce thats lighter in color. 
7. Turn off the heat and stir in cooked rigatoni, 1/2 cup of shredded mozzarella and half of the grated parmesan. Mix well. Pasta should be well coated and cheese should melt. 
8. Place mixture into desired baking dish, top with remaining cheeses and place into oven on middle rack. Allow to cook for 30 minutes until cheese on top is melted and browned. 
9. Allow to cool and ENJOY!! 

Chefs Notes

** Can change rigatoni to your favorite short pasta. 

** Can add more vegetables, or chicken to create a heartier meal. 

**You can add more red pepper flakes to taste.