Ingredients
2 1/2
cups uncooked rigatoni pasta (7 oz)
2
tablespoons olive oil
1
medium onion, chopped (1/2 cup)
1
small unpeeled eggplant, cut into 1/2-inch cubes (3 cups)
1
medium zucchini, halved lengthwise, cut into 1/4-inch slices (1 1/2 cups)
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1
can (8 oz) Muir Glen™ organic tomato sauce
1 1/2
cups shredded mozzarella cheese (6 oz)
Preparation
Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, eggplant and zucchini in oil 5 to 7 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and tomato sauce.
Spoon cooked pasta into baking dish. Spoon vegetable sauce over pasta.
Cover tightly with foil; bake 20 minutes. Uncover; sprinkle with cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.
