Make the best of the end of the summer garden with this fresh and cheesy pasta bake. It looks decadent, but only calls for one ounce of cheese per serving. The roasted garlic brings a mellow flavor that pulls it all together. For a gluten-free recipe, use corn or rice pasta.
Make the best of the end of the summer garden with this fresh and cheesy pasta bake. It looks decadent, but only calls for one ounce of cheese per serving. The roasted garlic brings a mellow flavor that pulls it all together. For a gluten-free recipe, use corn or rice pasta.
Information
Servings: 10
Time: About 30 minutes active; 90 minutes total
Price: About $20.50 total; $2.05 per serving
Nutrition (per serving):
Calories: 342.5
Protein: 17.2g
Fat: 11.2g
Saturated fat: 5.2g
Carbohydrates: 48.6g
Fiber: 2.2g
Sodium: 447.7mg
Cholesterol: 24.4mg
High In:
Good Source:
Low In:
Ingredients
1 head garlic
2 Tbsp EVOO, divided
1 tsp SnP, divided
1 large onion, small dice
1 lb eggplant, small dice
1 lb zucchini, small dice
1 large green pepper, small dice
2 lbs tomatoes, small dice
1 cup fresh basil, sliced, divided
1 tsp red pepper flakes (this makes a spicy sauce!)
1 tsp sugar
1 lemon, zested
1 lb whole wheat rigatoni
8 oz mozzarella cheese, grated
2 oz Parmesan cheese, grated
Preparation
Preheat oven to 350 degrees. Cut off the top of the head of garlic. Place in a sheet of foil and pull up the sides. Add 1 tsp EVOO and 1/4 tsp SnP. Bake 45 minutes. Remove and let cool. (For more photos and instructions, see my Roasted Garlic Rosemary Rolls recipe.)
Add tomatoes, 1/4 cup fresh basil, red pepper flakes, sugar, and lemon zest. Bring to a boil, cover and reduce heat. Simmer 15 minutes. Remove from heat and let cool.
Meanwhile, cook pasta in a large pot of salted water for 8 minutes, until al dente. Drain, rinse and set aside.
Squeeze roasted garlic into vegetable mixture, and add grated mozzarella and rigatoni. Stir well.
In a cooking sprayed 9x13 casserole dish, pour and spread out the mixture. Cover with foil and bake 15 minutes.
Remove foil, sprinkle with remaining basil and Parmesan cheese. Bake 15 minutes more. Remove and let cool 15-20 minutes. Serve hot.