Baked Rigatoni With Sautéed Vegetables. Rocking New Music From John Scargall.

John Scargall, a musician out of Philadelphia, PA, sent me a note to let me know that he loves rigatoni. He added that his music goes great with it, too.

You know what?

I think he’s right.

John is a vegetarian, so I prepared for him this recipe for Baked Rigatoni With Sautéed Vegetables. The dish has a Mediterranean flair and is packed with colorful ingredients. The soft vegetables, crunchy nuts, and creamy mozzarella perfectly partner with the rigatoni.

Baked Rigatoni With Sautéed Vegetables

Ingredients:

1 lb rigatoni
1 small red onion, chopped
1 green bell pepper, chopped
1 Tbs olive oil
1 tsp oregano, divided
Black pepper
1/2 lb mushrooms, quartered
1 (14 oz) can stewed tomatoes, drained and chopped
1/2 cup Kalamata olives, halved
1/4 cup toasted pine nuts
1/2 cup grated Pecorino Romano cheese
1 tsp fennel seed
4 garlic cloves, sliced
1/4 lb bocconcini, halved
Garlic bread, to serve

Directions:

1. Prepare rigatoni per package directions. Drain.

2. While pasta is cooking, sauté the red onion and green pepper in olive oil until slightly tender; season with 1/2 tsp oregano and black pepper. Add mushrooms and cook until lightly sautéed.

3. Pour rigatoni into a lightly greased 13 x 9-inch baking dish.

4. Mix sautéed vegetables, tomatoes, olives and pine nuts into pasta. Top with Romano, remaining oregano, fennel seed, and sliced garlic.

5. Bake at 425°F for 15-20 minutes or until the garlic slices on top just begin to brown.

6. Spoon pasta into serving bowls and add a few of the bocconcini halves to each. Serve with garlic toast.

Serves 6

Recipe from Kitchen Convivial