Ovenbaked Veggie Pasta By Michel Nilles
Ovenbaked Veggie Rigatoni
2018-01-02 19:51:59
Serves 4
Tasty Pasta Treat For Foodies
Prep Time
30 min
Cook Time
1 hr
Ingredients
- 300g Dry Rigatoni Pasta
- 1 Zucchini
- 2 Eggplants
- 2 Tomatoes
- 2 Bell Peppers
- 2 Onions
- 1 Head of Garlic
- 8 Green Chilies
- 1 Glas of Veggie Broth
- 400g Can of Peeled Tomatoes
- 1 Tbs Dry Oregano
- 1 Tbs Dry Thyme
- 1 Tbs Spanish Paprika
- Olive Oil
- Black Pepper
- Salt
Instructions
- Clean, slice and dice the fresh veggies and toss them in a bowl. Flavor the veggies with thyme, salt and pepper and add a splash of olive oil before spreading them on a baking tray and put it in the oven for 30 to 45 minutes at 180 degrees.
- Cook the pasta in a pot in salted boiling water till al dente, drain the water and put the pasta back in the pot.
- Add the peeled tomatoes from the can to the noodles, add the spanish paprika and the oregano season with pepper and salt and let the sauce heat-up and enrobe the pasta.
- When hot add the pasta to a bowl and mix with the ovenbaked veggies.
- The pasta goodnes is now ready to be served.
- Enjoy and bon appetit
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