Ingredients

The following ingredients have 9 Servings
  • 1 pound uncooked rigatoni pasta
  • 1/4 cup extra virgin olive oil (divided)
  • 2 cups chopped brown mushrooms
  • 2 cups sliced sweet onion
  • 1 pound zucchini (diced)
  • 6 cloves garlic (peeled and minced)
  • 6 scallions (sliced)
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup halved and pitted kalamata olives
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 28 ounce can crushed tomatoes (undrained)
  • 2 cups 8 ounces shredded part skim mozzarella cheese
  • 1/2 cup 2 ounces grated fresh Parmesan cheese

Instruction

  • Preheat your oven to 350 degrees Fahrenheit. Cook pasta to al dente according to package directions. Drain and set aside.
  • Heat 2 teaspoons of the olive oil in a large saute pan over medium-high heat. Add the mushrooms and saute for 2 minutes until golden. Remove from pan and set aside.
  • Add another 2 teaspoons of oil to the pan and add the onion; saute for 5 minutes. Add the zucchini and cook for another 3 minutes. Add the garlic, scallions, basil, olives, spices, salt, and pepper. Cook for 30 seconds.
  • Add the tomatoes and let the mixture come to a boil. Cover the pan and simmer for 15 minutes. Return the mushrooms to the sauce and stir well.
  • Transfer the cooked pasta and sauce to an oiled 13 x 9 baking dish and toss well. Stir in the mozzarella and top with the Parmesan. Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 5 minutes. Cool for 15 minutes before serving.