Entrees
Summer Vegetable Pasta Bake
Makes 8 to 10 servings
Summer Vegetable Pasta Bake
Makes 8 to 10 servings
Why turn on the oven? The Cuisinart® Stack 5 has got you covered!
Nutritional information per serving (based on 10servings): Calories 363 (33% from fat)
carb. 43g pro. 19g
fat 13g
sat. fat 7g
chol. 51mg sod. 524mg
calc. 304mg
fiber 3g
carb. 43g pro. 19g
fat 13g
sat. fat 7g
chol. 51mg sod. 524mg
calc. 304mg
fiber 3g
Ingredients
- 1pound rigatoni
- 2teaspoons olive oil
- 1small eggplant, about 10 ounces,
- cut into ½-inch cubes
- 1small zucchini, about 5 to 6
- ounces, cut into ½-inch cubes
- 1small red bell pepper, about 8
- ounces
- 1teaspoon kosher salt, divided
- 1large egg
- 1container (15 ounces) ricotta
- 8ounces mozzarella, shredded
- 2ounces Parmesan, grated
- 2cups grape tomatoes, halved
- ¼cup fresh basil leaves
- Nonstick cooking spray
Preparation
- Prepare rigatoni according to manufacturer’s instructions, reserving ½ cup of pasta water.
- Assemble the Cuisinart® Stack5® with the baking pan and select 400°F. Add the olive oil to the pan. Once the oil is hot, add the cubed vegetables with ½ teaspoon of salt. Stir over the heat until lightly browned and softened, about 10 to 12 minutes.
- While vegetables are cooking, whisk together the egg with the ricotta in a large mixing bowl with ¼ teaspoon salt.
- Assemble pasta by tossing it together with the pasta water and the ricotta mixture. Fold in the sautéed veggies, mozzarella, Parmesan, grape tomatoes, remaining ¼ teaspoon salt and fresh basil leaves.
- Carefully wipe the baking pan with a paper towel and coat lightly with the cooking spray.
- Add the pasta to the baking pan and select 325°F. Cover and bake for 45 minutes.
- Serve immediately.
