We dare you to you resist this pasta that's equal parts cheese and veggies! Rigatoni is bulked up with roasted veggies, fresh mozzarella, and juicy tomatoes. Torn basil sprinkled over top is the perfect finish!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Red Onion, chopped
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Parmesan Cheese, shredded(ContainsMilk/Lait)
Mediterranean Spice Blend(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 425°F.Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4ppl.) Cover and bring to a boil over high heat. Cut the zucchini into 1/2-inch thick rounds. Pick basil leaves from stems, keeping leaves and stems separate. Cut mozzarella into 1/2-inch pieces. Stir together mozzarella and pesto in a small bowl. Season with salt and pepper.
Add rigatoni to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. When rigatoni is tender, reserve 1/4 cup pasta water (dbl for 4ppl), then drain and return to the same pot. Set aside.
Toss zucchini with grape tomatoes, half the Mediterranean spice blend and 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven until tender, 10-12 min.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then onions, basil stems and remaining Mediterranean spice blend. Cook, stirring occasionally, until onions soften, 3-4 min. Add crushed tomatoes and half the balsamic glaze. Cook, stirring occasionally, until sauce is slightly reduced, 7-8 min.
Remove basil stems from sauce and discard. Stir sauce, reserved pasta water, roasted veggies and Parmesan into the large pot with rigatoni. Season with salt and pepper.
Divide pasta between plates. Top with marinated mozzarella. Tear over basil leaves, then drizzle with remaining balsamic glaze.