Summer Vegetable Pasta Bake

Makes 8 to 10 servings

1    pound rigatoni
2    teaspoons olive oil
1    small eggplant, about 10 ounces,
      cut into ½-inch cubes
1    small zucchini, about 5 to 6
      ounces, cut into ½-inch cubes
1    small red bell pepper, about 8
      ounces
1    teaspoon kosher salt, divided
1   large egg
1   container (15 ounces) ricotta
8   ounces mozzarella, shredded
2   ounces Parmesan, grated
2   cups grape tomatoes, halved
¼  cup fresh basil leaves
Nonstick cooking spray

Nutritional information per serving (based on 10
servings): Calories 363 (33% from fat) • carb. 43g pro. 19g • fat 13g • sat. fat 7g • chol. 51mg sod. 524mg • calc. 304mg • fiber 3g

1. Prepare rigatoni according to
manufacturer’s instructions, reserving
½ cup of pasta water.
2. 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.
3. While vegetables are cooking, whisk
together the egg with the ricotta in a
large mixing bowl with ¼ teaspoon salt.
4. 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.
5. Carefully wipe the baking pan with a
paper towel and coat lightly with the
cooking spray.
6. Add the pasta to the baking pan and
select 325°F. Cover and bake for 45
minutes.
7. Serve immediately.