Rigatoni With Vegetables

Course : Cheeses
Serves: 6
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1 spray vegetable cooking spray
2 teaspoons garlic-flavored olive oil
1 medium eggplant -- (about 1 lb.), peeled and cubed
2 medium zucchini -- cubed
10 ounces fresh mushrooms -- diced
1 medium onion -- diced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups prepared marinara sauce
1/2 pound rigatoni -- cooked according to package directions
1/4 cup freshly grated parmesan cheese
1 cup shredded reduced-fat mozzarella cheese
1 bunch fresh rosemary sprigs -- if desired

Preparation / Directions:

1. Heat oven to 450øF. Lightly coat 2 jelly-roll pans with vegetable cooking spray. Drizzle oil over eggplant, zucchini, mushrooms and onion; toss. Arrange vegetables on both pans. Sprinkle with salt and pepper. Roast 30 minutes, until vegetables are tender. 2. Reduce oven temperature to 400øF. Spread 1/2 cup sauce over bottom of 13x9-inch baking dish. Combine pasta, vegetables, 1 cup sauce and Parmesan in bowl. Spoon into prepared dish. Spread remaining 1/2 cup sauce over top and sprinkle with mozzarella cheese. Bake 20 to 25 minutes, until bubbly. Garnish with rosemary.

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