Vegetable Pasta Bake

Ingredients

• 250 grams Rigatoni ((8 oz.))
• 2 Tablespoon Olive Oil
• 1 Tablespoon Garlic (Minced)
• 1/2 cup Onion
• 200 grams Button Mushroom
• 1 Cup Zucchini
• 1 Small Red Bell Pepper
• 1 25 oz Can Crushed Tomatoes
• 2 tablespoon Tomato Paste
• 2 teaspoon Italian Seasoning
• 1/4 teaspoon Chili Flakes ((optional))
• 2 Cup Mozerella
• 1/2 cup Grated Parmesan

Instructions

1. 1

   Pre-heat oven at 400 °F (200 °C).

2. 2

   Start with boiling water in a big pot. Salt it and add pasta. Cook pasta just until it is al dente. Rinse with cold water and keep aside. Its ok if the pasta is little underdone, as it will cook further while baking.

3. 3

   In the same pan used above or in another skillet heat oil. Add Chopped Onion and minced garlic. Saute until onion has softened and no more raw smell from garlic.

4. 4

   Add chopped Zucchini, mushroom and red bell pepper. Saute on high for 5 minutes.

5. 5

   Add crushed tomato, tomato Paste, Italian Seasoning, salt and pepper. Mix well.

6. 6

   Add cooked pasta to the skillet and toss everything well.

7. 7

   In a 9X13 inch baking dish, spread half of the vegetable pasta mixture. Sprinkle half of the cheese. Spread the rest of the pasta mixture on top of the cheese layer.

8. 8

   Bake in a preheated oven for 20 minutes.

9. 9

   Carefully take out the pan, sprinkle parmesan on top. Serve hot.