Baked Rigatoni with Roasted Vegetables

Instructions

1. 1

   Heat the oven to 425°F. Cut zucchini, pepper and onion into bite-size pieces, toss with oil, garlic powder and salt, and roast on a sheet pan 18-20 minutes.

2. 2

   Meanwhile, boil the rigatoni 2 minutes less than the package says, then drain.

3. 3

   Lower the oven to 400°F. In a large bowl, stir together the pasta, roasted vegetables, marinara and half the mozzarella.

4. 4

   Pour into a 9x13 dish, top with the remaining mozzarella and the parmesan, and bake 10-12 minutes until the cheese is melted and spotty brown.

5. 5

   Scoop some plain sauced pasta out before adding the veggies if you have a picky eater.